In a 350° oven, take about a ½c of pine nuts and spread them in a baking sheet and roast until golden. This takes only a few minutes maybe 5 - 8 minutes but don't burn them. Toss them up about minute 3 or so. Take them out when golden. *These bring out a nutty flavor in the Pesto but it is optional.
Wash and dry basil. Pull the leaves off and just use the leaves.
Smash the garlic cloves and give them a rough cut.
Grate the Parmesan. *you can add more to taste*
In a blender or food processor add the basil, garlic, and oil and blend until just chopped up. Then add the pine nuts and cheese and continue to blend until all is at a pour able but not a puree consistency. If you think you need more olive oil add a bit at a time. **See notes.
This makes about 2 cups. You can add more or less of each ingredient to taste which makes this a very tasty condiment added to many dishes.
*Nuts: If you or anyone planning to enjoy this recipe are allergic to nuts, then you already know not to add them. It is just as good without the nuts. ** Blending more doesn't hurt the Pesto, in fact you can use it as a sauce with just about any meats or salads and even deserts. I just like bits of the leaves so it is up to you. Oh the fun of cooking!***Freezing can save time for future recipes and dishes. Just pour the Pesto mix into ice cube trays and store it away until you need it. It's good in the freezer for about 6 months.****This will stay fresh (at least in my fridge) for about 3 days, so freezing is a great option if you have made more than you can use within that time. Note: There are guidelines on freezing. Personally, I take my frozen products and rotate them periodically. 6 months is a good cut off for me. When I can my foods, it is different so I have dates on my food that have been processed and frozen. Use your smarts and date your frozen goods so they can be used and enjoyed with all their flavors. Enjoy!