What more is there to say? It's the straight-up classic, Genovese basil pesto that I make quite often. It freezes well. Use it in soups. Roast vegetables with it. Spread it on sandwiches, fish, meat. Of course, add it to pasta.
If you're as bitter as me about the state of affairs this month I suggest you try these bright green, sweet, decidedly optimistic bundles in a broth of leeks--which for sure are shivering but present at the market.
This stuffing will win you over from your current go-to, I'd put money on it. I'm thiiiiis close to getting James to agree to make it this year instead of his version which he's staunchly stood by his whole life!
If you think you need to pay tribute to a great summer before it's gone, and to enjoy a meal that is decidedly summer before diving into squash pasta or a heap of leaves, this will be the perfect send-off salad for you too.