Basic Basil Pesto

Here is some pesto from this batch, lovingly spooned on some raw zucchini "pappardelle" 

Everyone has their own preferred ingredients and method for making pesto.  Some people like pesto nice and sharp and salty with lots of cheese, some prefer it light and lemony, some like to use certain kinds of oils or nuts in place of the traditional olive oil and pine nuts.  I thought I'd share mine since now is a great time of year to make big batches of it and freeze it for colder seasons.

I like a complex pesto that balances the sweetness of fresh basil, the creaminess of pine nuts and oil, the bite of garlic, and the sharpness of lemon, salt, and cheese.

--K, who never gets tired of pesto of any sort

Here's what I use: 
2 cloves garlic
1/3 cup pine nuts
4 cups basil leaves
1 T. water
1 T. lemon juice
1/2 cup freshly grated Parmigiano-Reggiano, Stravecchio, Grana Padano, or Romano cheese (I actually prefer domestic Wisconsin Stravecchio for making pesto and it's less expensive than imported Italian.  Save that stuff to shine on a cheese plate or on top of a simple pasta.)
1/2 t. kosher salt (or more to taste depending on your cheese)
1/2 t. freshly ground mixed peppercorns
1/3-2/3 cup olive oil (the exact amount is really TBD as the pesto comes together)

Here's what I do:
Lightly toast pine nuts in a warm skillet, watching carefully so they don't burn.  While they cool, set up the food processor and use it to chop two cloves of garlic until the little pieces spin out and stick to the side walls.  Scrape down the garlic, add the pine nuts and pulse until everything is well chopped.

At this point, add in the basil, lemon juice, and water and process and scrape until basil is well chopped.

Add the cheese and continue to process.  Stream in the olive oil and salt.  Pause and taste the pesto, and then adjust to your preference.  I usually add another few tablespoons of olive oil and more lemon juice.  Once you've blended together a big batch to your satisfaction, freezing pesto in ice cube trays is a convenient way to save it for futurity.  After about 24 hours you can remove the pesto cubes from the tray, and store in freezer bags for garden-fresh pesto through the winter.