I've made pesto with this twice, using a recipe I'll link to below. I was pleased to note that when they said 8 inches, it was 8 inches from handle to handle - so the blade was actually a bit bigger than I expected! It's sharp enough to mince basil leaves, pine nuts, garlic and parmesan, and that's really all I need. I would not recommend getting a fancy cutting board to go with it, unless you plan to invest in a really amazing mezzaluna somewhere down the line. A large wooden one (I nabbed a cheap one from a grocery store) should be fine, and having a bowl to "contain" stuff doesn't really matter much as long as you're not a violent chopper.
All that said, this is a very average sort of knife. Eventually I will get a a really amazing mezzaluna - and this is not that knife. It's excellent for the price, though, and has so far kept an edge for the few weeks I've had it. Perfect for a non-professional chef on a budget (who still wants quality).
And finally, the best pesto I've ever had, which requires a mezzaluna to make: [...]