Pesto

Be it on pasta, pizza or crusty bread, aromatic pesto is always tantalizing. Very simple to make, the following proportions can be altered to taste.

3 packed cups fresh basil leaves, washed and patted dry
5 garlic cloves, crushed and roughly chopped
1/4 cup pine nuts (if unavailable, increase walnuts)
1/4 cup walnuts
3/4 tsp kosher salt
3/4 tsp fresh ground pepper
1/2 cup parmesan cheese
1/3 to 1/2 cup extra virgin olive oil

Add all ingredients, ideally in food processor, and pulse until desired consistency is reached. Nuts can be reduced, leaves increased, olive oil quantities adjusted etc. Note that oxidation will make the colour turn insipid very quickly. A layer of olive oil can be maintained atop, to prevent this.