Homemade Pesto
1.5 cups of fresh basil leaves (a huge handful)
2 fresh garlic cloves (or more depending on how spicy/garlicky you'd like it
1/2 cup of shredded parmesan cheese (grate it yourself it will taste 10X better)
1/2 cup walnuts or cashews
Salt & Pepper to taste
1/2-1/3 cup of pure olive oil (or more if you'd like it thinner)
Add everything to a blender except the oil, on low slowly drizzle in the oil until you get your desired consistency, stopping to scrape down the sides and stir a few times
I make large batches of this every few months and freeze in silicone molds in my freezer. The just pop the chunks out like ice cubes and defrost to use as needed. Pesto does better frozen than it does being canned so I don't really recommend canning it!
The silicone molds I like to freeze in: