Basil, basil, basil, basil, and more basil

The basil has been ready to be picked (heavily) for the past couple weeks, and I've been prolonging the agony by snipping off the tops for some time now. Last night, the work began. The three plants from the community garden yielded about 16 cups of basil leaves. A gigantic head of garlic, tons of olive oil, and a pound of romano/parmesan later, and we have more pesto than we could conceivably eat in a year. There's still another two plants' worth to deal with tonight, not to mention another crop later in the summer. Thank god for the food processor.
The pesto recipe:

3 c loosely packed basil leaves
3-4 big garlic cloves
1/2 c walnut pieces (pinenuts if you're feeling fancy and/or rich)
2 oz shredded parm/romano/anything else that looks interesting
~1/3 c olive oil
1 t salt (E likes more)
1/4 t pepper

Mince the garlic in a food processor. Add remaining ingredients except olive oil. Process until uniformly chopped and folding easily. Drizzle in olive oil slowly while the food processor is running.

Eric adds:
My hypothesis about the salt (and to a lesser extent the garlic and the oil) is that you want pesto to be pretty robust and maybe slightly overseasoned. You're never going to eat it by itself, so the flavor of it when it's not on pasta or chicken isn't a good gauge of how it's going to be in the final dish.

That said, Jess's pesto is excellent.