This is a simple Classic Pesto Recipe that I use...
2 Cloves of Garlic (Crushed)
2 Cups of Basil Leaves (must be fresh)
50g Pine Nuts
150ml Extra Virgin Olive Oil
Salt/Pepper to Season
Using a small liquidizer, blend together the garlic and basil. Once you have a smooth paste you can go ahead and add the pine nuts and parmesan. Be careful not to over blend the mixture at this point. If it goes oily then you went to far.
With the liquidizer blades spinning fast, poor in the olive oil.
Tip: If it gets too liquidy/greasy add just a few drops of water; the water will emulsify the oil and thicken immediately (think like a milkshake).
Use immediately (or at least within 48 hours to maximum flavour impact).