2 C Basil leaves
¾ C EVOO
Garlic (as much as you like... but start with 2 medium cloves, remember it’s raw)
Cheese (again... up to you, but start with ½ cup Parmesan, Grana Padano, or Pecorino)
½ C Nuts (I use walnuts because pine nuts are just too expensive!)
1) Process basil, EVOO, nuts and garlic until fairly smooth, add cheese. If serving on pasta... thin pesto with a few tablespoons of pasta cooking water.
2) If you plan on freezing the pesto, process only the basil and EVOO. Place in freezer-safe container and top with a layer of EVOO to seal. When you want to use it, defrost in the fridge overnight, and then add finely minced garlic, nuts, and cheese.
3) If I’m freezing it, I’ll often add a handful of parsley to the processor. It keeps the pesto bright green.