I love basil pesto. I've been making it fairly regularly for decades. Pine nuts are a must. You should toast them first in a dry frying pan. Two or three tablespoons full. Shake them around so they are lightly browned on all sides, then grind them fine in a spice grinder or blender, and set aside.

Put a bunch of fresh, washed and pat dried, basil in a food processor and spin it till chopped up fine. Add a quarter stick of melted butter, a half cup of EVOO, a quarter teaspoon of salt and a quarter teaspoon of pepper, two or three crushed medium sized garlic cloves, a half cup of grated Parmigiano Reggiano, add your ground up toasted pine nuts, and spin it again till thoroughly mixed. It's ready to serve on your favorite pasta.

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