3 cups of packed basil leaves (washed and stems removed)
2/3 cup pine nuts
2/3 cup grated parmesan cheese
3-4 cloves garlic, peeled
kosher salt and freshly ground pepper
olive oil - enough to allow it to blend freely, but not be soupy
Place all of these ingredients in a food processor and drizzle a generous amount of oil on top. Pulse several times until it is coarsely chopped, adding more oil as necessary. Pulse a few more times until it is finely chopped. Scoop into containers to freeze or refrigerate, covering with a very thin layer of oil to preserve the fresh green color, or use immediately.Voila! Pesto!