Ingredients:

2 cups fresh basil leaves
3 cloves garlic
1/3 cup pine nuts
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Salt & pepper

Pulse all the ingredients in the food processor until well incorporated and voila!!

To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.