Handmade Pesto

garlic, minced

large bunch of basil, leaves only, washed and patted dry (about 1.5-2 ounces, or 2 lightly packed cups)

small handful of raw pine nuts (about 2-3 tablespoons)

loosely packed cup Parmesan cheese, freshly grated (if you are looking to use pre-grated Parmesan, you might as well just buy your pesto because there is no point in making it yourself if you are not using fresh ingredients)

extra-virgin olive oil