Pesto is derived from the word to pound in Italian but more than that it's really grinding. With a marble mortar and a wooden pestel the coarse salt with the garlic, nuts, and basil leaves are ground and mixed with grated cheese and extra virgin olive oil until everything is reduced to a cream. Of course everybody knows that it is commonly used in pasta but it has many more delicious uses. Minestrone, boiled potatoes, tomatoes and sliced meat to name a few.
To make one batch pack 2 cups of basil leaves.
Some coarse salt, 3 cloves of garlic, a handful or more of pignoli and about half a cup of grated parmigiano reggiano.
Good extra virgin olive oil.
You can put pecorino romano too for the second batch if you want stronger flavor.
You can use a processor but that's not the way nonna wants it. A mortar and pestle will work up your appetite and the pesto will taste a lot better.
Have a taste and see. You can also toss it in a big bowl of spaghetti al dente and serve in colorful plates.