Preparations

First, you need a couple of ingredients:

A pot of sweet basil.

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Parmesan cheese, or some other form of dry cheese.

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Olive oil.

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Bag of pine nuts.

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Some sort of mechanized blender and container will be required as well, and you should keep salt and pepper handy.

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Labor

The basil needs to be picked, so start removing all them leaves. This entire pot’s worth only yields a small amount of pesto, it’s actually pretty disheartening. Place them in the blender container. Then grate the cheese, we need about three spoons worth.

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Send the cheese to meet the basil. The pine nuts are easier, dump 40-50 grams into the glass (in my case that’s half the bag).

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Finally add a squint of olive oil. If the mood strikes you can even add some salt and pepper. I just gave it a dash of both for good measure. And then: Start yer blending engines!

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Things’ll turn mushy pretty fast, the pesto needs to be moist but not, you know, dripping. Add another squirt of oil if it looks too dry, just don’t overdo it.

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Enjoyment

Leave in fridge for a short while, add to pasta (alongside bacon and the rest of that grated cheese) and you should be set to go. And do try not to eat all the pesto straight out of the container eh?