Each summer I plant basil between the tomatoes. Pesto is a great way to use up all the basil. There are some varieties like citrus basil that have a fresh fragrance otherwise the standard basil you see in grocery stores is very good especially for pesto.
The basil recipe I use is lots of basil, olive oil, garlic, asiago or any hard cheese, walnuts or pine nuts if you want to splurge, nutritional yeast, salt, pepper, and lemon. I’m not strict about measuring the ingredients just add them proportionally to a food processor and adjust to taste.
Pesto works well with most everything – here are stuffed portabellos with tomato.