My favourite way to make pesto.
You can add in a little ‘sprinkle’  if you want to make it a bit cheesier.
4 ounce basil, tough stalks removed
4 ounce pine nuts
2 clove garlic
¼ teaspoon salt
In a food processor or blender, break down the basil leaves, garlic & salt, adding a little olive oil in to help it blend. Add the pine nuts (& ‘sprinkle’ if using) and pulse until they’re as broken down as you like – I like to leave a few bits of whole pine nuts.
If it seems too dry, stir in more olive oil. Store in the fridge – keeps well for several days.