When I tried basil pesto for the first time several years ago, it changed my life. I had no idea how some green mush could taste so good.
1 garlic clove
1/3 cup toasted pine nuts
1 large bunch of basil with the leaves removed from the stems
1/2 tsp salt
1/8 tsp pepper
1/3 cup olive oil
1/2 cup parmesan cheese
In a food processor, process the garlic and pine nuts until finely ground.
Add the basil leaves, salt and pepper, and process until the basil leaves are finely chopped.
Add the oil and process to incorporate.
Add the cheese and pulse briefly.
Store in the frig if you don't use it right away. The top layer may discolor, but underneath it will still be bright green.