The basil was going to flower and being engulfed by the zucchini so I cut most of it this morning. My favorite recipe for Pesto is from the Deborah Madison cookbook "Vegetarian Cooking for Everyone". The best part is when she instructs you to add softened butter!
Pine nuts, garlic, basil
Grind nuts with garlic, then add basil and oil. Blend until smooth
Normally, now is when you add parmesan cheese and the butter. I am going to freeze this, so I omitted cheese and butter
Freeze in ice cube trays, then transfer to ziplock bag