This recipe requires a fair amount of fresh basil. If you cannot find enough, supplement one fistful with fresh flat-leaf parsley. This alternative makes an excellent, albeit, different, pesto. In most countries, it is possible to make a lot of pesto when basil is plentiful and not at an exorbitant price. To preserve it, you should take the quantities in this recipe and multiply them by four. This will give you about sixteen or so individual portions, which are best divided between small jars.
Makes 200g (7 oz) pesto