Basil is one of my favourite, if not my favourite herb. I just love it and hate when I don't have it growing at my back door. I didn't know all its associations - so interesting - or that it's indigenous to India. I try never to not have basil pesto in my fridge and mine, I make with nuts other than pine (they are too expensive). I do use olive oil and garlic and a local very mature artisan cheese.
Incidentally, one of the ways of stopping it from oxidising (going dark) is to make sure that the top is always covered with a layer of oil. It really does work and means that its shelf life in the fridge is considerably extended because moulds don't grow on oil.
In my country, pine nuts are the most expensive ones :) Other ones are much cheaper. As for the oxidation, I always eat it fast enough so it is never a problem for me hihi :D
Here too - I like them, but they're like gold! I make big batches because we can't grow basil all year round and if I am smart, I have enough to tide me over. LOL