PESTO

Most of my recipes give exact proportions, but that isn't possible with
this recipe because there is no way to accurately measure the amount of
fresh basil.

Equipment needed: A food processor (though a blender might work if you don't
  have a food processor).

2 bunches of fresh basil
1/2 tsp. salt (optional -- it depends on how salty you want the final
    product, which might depend on what you were going to use it on)
1/4 tsp. coarse ground black pepper (or maybe a little less)
1 or 2 cloves of garlic (depends on how garlicky you want it to be -- I
    often use one large clove)
1/8 to 1/4 cup pine nuts (I probably use closer to 1/8 cup, but what I
    really do is throw in a handful)
1/4 cup grated "Italian" cheese (I grate my own for use in this and many
    other recipes, so I always have some on hand.  My version is a 50-50
    mix of good quality Parmesan and Romano.  Commercially grated is
    fine, if it is high quality [from some place like the Montanita Co-op
    or Tully's Italian Market -- not the stuff in the green box!])
1/2 cup of good quality olive oil -- see discussion below

Strip the leaves off the basil and put them in the bowl of the food processor.
Don't use the stems.

Add all the dry ingredients and turn on the food processor for a few seconds
just to get it all mixed together.

Add the olive oil and whirl for about 15 seconds, until the pesto forms a
puree.  Scrap down the sides and whirl for a few more seconds.  The goal is
to have the puree be very oily looking, but not to have look like pureed
greens suspended in oil.  The oil should just seem to seep out of the puree.
1/2 cup is usually close to the right amount, but it depends on how much
basil you have.  I usually add less than 1/2 cup initially, since you can
always add more, but you can't take it out.  More often then not, I use a
little more than 1/2 cup, not less than 1/2 cup.

It keeps in the refrigerator for several weeks, but the olive oil will
harden in the cold, so you need to take it out several hours before you
plan to use it so it can warm up to room temperature.  I store it in a
jelly or canning jar because I prefer glass over plastic, but a Tupperware
is fine too.