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In the bowl of a food processor or blender, place the basil leaves and half the olive oil and blend. Add the pine nuts and cheese (and lemon juice if using) and blend to combine, adding more oil as necessary to taste and to desired consistency.
Store in the fridge for up to a week. Serve on pasta, on sandwiches, on tomato slices, on pizza, as a dip or use as a salad dressing or marinade.
Sweat the finely chopped onions in the olive oil in a pot over medium heat until translucent. Add in the basil sprigs. Once the onion is soft, add in the passata and garlic powder. Cook and reduce for at least 15 mins. Remove the basil sprigs before serving.
Preheat the oven to 425F/210C. Add the cherry tomatoes to a baking dish and coat with olive oil, salt, pepper, chili flakes, garlic powder, and dried parsley. Stir and bake for 20 minutes or until cherry tomatoes have burst. Top with Parmigiano, chopped basil leaves, and a ball of burrata. Stir to combine and serve with crackers or bread.
Muddle basil leaves and simple syrup together in a shaker, add lemon juice and gin, and shake with ice. Serve neat or over ice.