My tried and true recipe. I make it all summer while my basil is growing!

Pesto

3 cups packed fresh basil leaves, torn into pieces
¼ cup pine nuts
2 cloves garlic
Coarse salt
½ cup olive oil
¼ cup finely grated Parmesan cheese
Freshly ground pepper

Process basil, pine nuts, garlic and ½ t. salt in a food processor until combined. With machine running, gradually add oil; process until smooth.

Transfer pesto to a small bowl. Stir in Parmesan; season with salt and pepper. If not using immediately, cover pesto with plastic wrap, pressing directly to the surface to prevent browning. Can be refrigerated up to one day. Stir before serving.