Like pesto, it's a flavor booster par excellence. Try with: vegetable soup, tomato salads, mozzarella.
Chop garlic, and add 1/4 teaspoon salt. Mash into a paste with a mortar and pestle.
Tear basil; gradually add to mortar with half the cheese. Pound to a coarse paste; add more leaves once there's room.
Stir in the remaining cheese and the oil. Season with salt and pepper.
To store, pour oil on top to cover, and refrigerate, covered, up to 1 week.