Author: Jane, from David
Serves: never as many as I'd like
2 cups basil leaves, coarsely chopped and packed 1/2 tsp salt
1/2 tsp freshly ground black pepper 6 cloves garlic, finely chopped
4 Tbs. chopped pine nuts 1 1/2 cups olive oil
1/2 cup grated cheese (half Parmesan, half romano)

Combine all except cheese.  Blend until smooth (but not too much).  Start with less oil, add to taste.

Notes and Variations

Dad's legendary pesto sauce.  In Justin's opinion, simply the best around, although a bit of work to make.