2 packed cups basil leaves
1/2 cup olive oil (may need 1 to 2 tablespoons more to reach consistency you desire)
1/2 cup roasted, unsalted pine nuts (or pecans, almonds or walnuts!)
3 cloves of garlic
1/2 teaspoon salt
In a food processor, combine the basil, pine nuts, garlic, and salt. Pulse until all the ingredients are finely chopped. Add in the olive oil, and blend until combined. If needed, add in more olive oil until desired consistency.
To prevent the top of the pesto sauce from turning brown as it sits in the fridge (oxidizing), pour on enough olive oil to cover the whole top. This will prevent oxygen reaching the pesto sauce, and will keep it green. Not necessary, for looks only.
If your pine nuts are raw, roast in a 350ºF oven for 5-8 minutes, until golden brown.