1 big, bountiful, bunch of beautiful basil
2 cloves garlic, peeled
½ cup pine nuts or walnuts
¼ cup Extra Virgin Olive Oil
½ cup Parmesan, finely grated
Salt and pepper
1. Toast the nuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned and not burned. (Toasting the nuts is optional, but makes the pesto more delicious; skip this step if you’re short on time.)
2. Pulse the nuts in a food processor until chopped. Add basil, garlic and oil. Process, adding salt, pepper and more oil as needed until the pesto is smooth and delicious. Stir or pulse in the cheese.
3. Adjust salt, pepper, oil and cheese to taste.
4. Enjoy!