Pesto might well be one of the finest creations ever dreamed.  With our tremendous abundance of gorgeous Italian and Purple basils this year, we are creating our famous succulent walnut pesto.... thinking that it will appear on the Winter Fireside Candlelight Dinner menu in January.  Pesto freezes beautifully.  We grind the nuts, basil, olive oil and salt/pepper  in the blender, reserving half of the oil.  After dividing into containers, we top with the other half of the oil to preserve the gorgeous color.  Upon thawing we mix in the grated cheese and Ta-Da!  Just made several gallons.... and there is a lot more basil on the way!