Perfect Pesto

Here's the general recipe:

• 2 cloves garlic
• 4 cups packed basil
• 1/2 cup toasted pine nuts, cooled
• 1/4 cup parmesan
• 1/4 cup olive oil
• 1/4 tsp kosher salt (or more to taste)

Chop the garlic in the food processor.  Add everything else.  Taste and adjust.

Substitutions:

• walnuts or pecans for pine nuts
• juice from 1/2 lemon for parmesan (increase salt)
• flavored oils, anyone? (think... chili)

I prefer lemon to parmesan, personally.  (Which is just plain weird!)  Also, I don't measure my basil.  I use two big double handfuls, and usually have to add a little more olive oil.  Depending on the flavor of the basil, you might use more or less.  Generally this makes between 1/2 and 3/4 pint pesto.  

Enjoy!