This recipe makes a generous cup of pesto
2 garlic cloves peeled
4 cups of basil leaves
1/2cups of pine nuts roast them if you want a nuttier flavor.
1/2 to 3/4 cup of good olive oil
1/2 cup of freshly grated parmesan cheese
1/2 to 1tsp of salt
1tsp of freshly ground pepper
Chop the garlic in the food processor until finely minced.
Add the rest of the ingredients and pulse until you reach the consistency you like. I like my pesto chunky. Season with salt and pepper and add more oil to make it smoother. Use within three days or freeze.