A quick and simple recipe for pesto with basil, hazelnuts, Parmesan cheese and a lot of garlic. Tastes great with pasta or on a sandwich.
Pesto will keep rather well when covered in a layer of olive oil and sealed with a lid. Ensure that the pesto is completely submerged under the oil then top up as necessary after you use some pesto. Commercial pesto will keep for several months in this way, homemade will probably keep for a few weeks.