Basil Pesto

2 cups basil leaves (strip off stems - use stems in stock if you want)
2 cloves garlic
1/4 cup pine nuts, sunflower seeds, walnuts or pecans
1/4 cup parmesan cheese or mix of parmesan and romano
3/4-1 cup olive oil

Wash and dry the basil in a salad spinner. Toast the nuts – I toss them in a hot, dry, cast iron skillet. Put the garlic in the food processor and chop fine. Add the basil and most of the olive oil. Chop finely. Add parmesan cheese and nuts. Chop just a bit – I like the nuts to be still chunky. Taste. Add salt if desired. Add olive oil if thinner consistency desired.