The Washington Post had a basil paste recipe this summer which I used to deal with an overabundance of basil this year and limited freezer space. The recipe is nothing more than 4 c. basil leaves, stemmed, washed and dried and 1/4 - 1/3 c extra virgin olive oil placed in a food processor till finely chopped to form a paste.
My question is how much paste to use to create pesto. The recipe did not provide that info and my first foray into trying to figure that out did not work out. In particular, I normally use 1/4 c of parsley to 3/4 c basil when I make pesto along with the usual other ingredients. I tried 1 c parsley to 1/4 c paste increasing the quantity of paste to 1 c finally plus the usual other ingredients for pesto. It was abysmal. Maybe making paste just ruins the taste of the basil and I'm comparing the results to how my fresh pesto would taste?