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One of my favorite summer time treats, once my basil has grown large enough to accomodate. I make it almost daily in small batches. Just enough to have for a quick creamy pesto sauce over pasta or to whip up a quick cold pesto pasta salad with some leftover pasta and a few veggies or stir some into mayo for a quick and tasty sandwich spread. Topped off with olive oil, it will keep for a few days in the fridge, but with a few simple ingredients, I break out the mini food processor and make it as fresh and as often as I can. 
INGREDIENTS:
2 Cups Fresh Basil Leaves
1-2 T. Or 4 cloves Garlic, I am lazy and buy pre-cleaned/chopped from my gourmet market
1/2 Cup Toasted Pine nuts
1/3 Cup ParmeseanCheese, I use Parm, Pecorino, whatever I have on hand as long as it is good quality!
1/2 Cup Olive Oil
1/2 tsp. Salt & Pepper or to taste, depending on how salty your cheese might be.
PREPARATION:
Place clean basil leaves in food processor or blender, pulse a few times to chop well. Add remaining ingredients except cheese and pulse until puréed. Once puréed, stir in cheese. Will keep in a sealed container, covered with oil to retain color up to one week. Can be frozen for two months.
