Put all ingredients in a blender; blend until nuts are ground. Pesto is best to not be completely smooth; a little texture is good. Add salt to taste.
Adjust amounts to your own taste. You can use other herbs besides basil; cilantro, parsley and mint are good too. Substituted walnuts or almonds in place of the pine nuts, as they can be expensive. Add a dash of salt to taste.
Pesto keeps very well and is delicious the next day and it freezes well, too.