Pesto is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk).
1/2 cup pine nuts
3-4 cloves garlic (I think the more, the merrier!)
3 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper to taste (or about 1/2 tsp. of each)
In a food processor or blender, blend together basil, nuts, garlic, and cheese. Pour in oil slowly while still mixing, and then add in salt and pepper. Scrape down the sides and pulse once more to make sure it’s well-blended.