Put into food processor and pulse until finely chopped:
5 cloves garlic
Add and pulse until ground:
1 cup pine nuts (or walnuts or almonds)
Then add and chop but not smooth:
¼ to 1/3 cup extra virgin first cold-pressed olive oil
1/2 teaspoon salt
1+1/2 cups fresh basil (broccoli, kale, cilantro, parsley, blanched nettles or arugula work well as a substitute)
Your pesto should still have texture. If desired, add more salt to taste, and enjoy!