Jamie Oliver's Perfect Pesto

small handful pinenuts (about 1/4 cup)
1/2 a clove of garlic, peeled and chopped
salt and freshly ground black pepper
3 good handfuls fresh basil leaves, picked and chopped
a good handful freshly grated Parmesan cheese
extra virgin olive oil

*The first step is to put your pinenuts on a baking sheet and pop them under the broiler for a minute to warm them, but I skipped this step. I also made this in a blender, but you can do it in a food processor or with a mortar and pestle. Here's my method:

Place pinenuts, garlic, basil and a tablespoon or two of olive oil in the blender and pulse. Add more olive oil until desired consistency is reached. Add Parmesan cheese and blend. Season to taste with salt and pepper. When you reach the consistency and taste you like it is done. I kept mine in the fridge for a week and a half in an airtight glass container.