Select fresh basil from the garden in the early morning while the oils are at their peak flavor. The ideal harvesting time is prior to blooming, but basil can be harvested all summer. If you do not have fresh basil in the garden, choose basil that is fresh and green and has been kept moist and cool in the grocery store. Avoid wilted or discolored leaves. Rinse with cold water and shake to remove excess water. Pat dry with a paper towel.

Remove basil leaves from the stems and place the leaves in the blender and chop coarsely. Add nuts to the basil and pulse to chop. Pine nuts are the standard nut of choice, but walnuts or toasted almonds are also a great addition to pesto. Add 3 minced garlic cloves and blend. Pour the oil into the blender while blending until a smooth paste is made. Add the grated cheese and blend again. Season with salt and pepper to taste.

Use pesto immediately on hot pasta or on grilled chicken or fish or store in the refrigerator for up to three days as a quick spread for sandwiches made from fresh bread or serve on toast. Cover the top of the pesto with a thin layer of olive oil to prevent browning. Freeze unused pesto in ice cube trays. Remove from the trays and store in a resealable plastic freezer bag. Use the pesto cubes to season soups and sauces.