So, I have a huge amount of basil. I'm going basil crazy at this point trying to use it as it comes off the plants rather then freezing the leaves. One of the things I've been experimenting with is Basil Pesto. The problem I have with most of the recipes I've found is that it's just too greasy from the olive oil. Does anyone have any idea how I can cut back on Olive Oil, but not ruin the pesto in the process? I'm sure someone is going to say to just cut back on the oil, but at the same time I figure that you're going to have to add more of other items to make up for the lack of oil.