You are speaking my cuisine! I grow so much organic basil, all diffferent varieties, but sweet basil to the top. And we make a ton of pesto, and then freeze. Love using pine nuts, and worth the extra cost methinks over walnuts. My wife is the culinary expert. I heard it's better to shread the leaves vs. cutting to release the flavor. I also LOVE pecorino!!!! omg! Italy! I love that country!