Mrs. C and Mrs. W's Pesto
2 cups tightly packed basil leaves
1/2 cup olive oil
1/2 cup Parmesan cheese
1/3 cup lightly roasted pine nuts
two or three garlic cloves
1.5 tsp salt*
1/2 tsp pepper
Method: Put all the dry ingredients in a food processor. Pour in the oil. Blend the heck out of it until it is precisely the texture you like your pesto to be. You can also grind all the ingredients together in a mortar and pestle if you have a good one. I don't.
Recipe notes: Pesto freezes very well so if you have a ton of basil and can get your hands on all the other ingredients, I suggest you make as many batches as you can to enjoy during the cold months of winter when mired in root vegetables and dreaming of the taste of summer. I recommend using a vacuum sealer if you have one for the best possible quality.
*Chelsea and I have a stylistic difference of opinion on the amount of salt necessary to make this pesto shine...I like one and a half teaspoons, she likes two. Basically, use as much as you think is best.