This recipe is from https://unpeeledjournal.com and I have made a few changes but it is a tasty accompaniment to just about anything (according to my husband).

Ingredients:

6 cups loosely packed fresh basil

1/3 cup pine nuts (I use about ½ cup walnuts)

Fresh garlic clove, chopped

½ cup canola oil (it calls for olive oil but I find it hardens in the fridge)

1/3 to ½ cup grated Parmesan cheese

 

Instructions:

Rinse the basil leaves and add to blender or food processor. (I use the top portion and leave the stem on and tear off the larger leaves and add.  Combine all other ingredients and blend.  You may feel that you need more oil so mix to your favourite consistency.  If you feel it is too runny, add more parmesan cheese ... you can never have too much cheese.  I called for additional salt but I find that the parmesan cheese has plenty of salt.  Feel free to add salt, pepper or any other flavourings you choose  … this is just a basic template.

 

Note:  To store in the fridge and prevent the basil pesto from discolouring, pour a thin layer of oil on the top to prevent oxidization.