1 c (packed) fresh basil leaves
1 medium clove garlic
1/4 c pinenuts
1/4 to 1/2 c olive oil
1/2 c freshly grated parmesan or romano cheese
place all the ingredients in a blender and pulse until the pinenuts are coarsely ground. Add additional olive oil if the pesto is too thick, or more cheese and nuts if it is too thin.
Keeps well in the refrigerator…if there is any left over!