Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
(The pesto can be stored in an airtight container and refrigerated for up to 1 month).
To spice it up a bit, you can add 2 Red chillies.
Note: -To store, transfer the pesto into a clean jar, smooth out the top with a spatula and cover with a thin layer of olive oil before refrigerating. You can use toasted walnuts or almonds in place of pine nuts. - I add cheese only if I plan to use up the whole batch immediately. When storing for later I prefer to add cheese when I prepare the final dish.- Cilantro instead of basil also makes for a really potent pesto here
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