This is almost as easy as opening a jar of ready-made pesto. You can change the nuts to walnuts, almonds - whatever you fancy.
Use a mortar and pestle if you like it chunky.

Ingredients

3 large handfuls of fresh basil
100g pine nuts
2 tbsp olive oil (you may want more)
100g parmesan cheese
Blender or mortar and pestle

Method

1. Take the basil leaves off the storks if you're using a mortar and pestle but you can leave them on if you're whizzing everything up in a blender.

2. Finely chop the basil leaves if you're using a mortar and pestle, but again, you can leave this to the blades if you're blending.

3. Add all the ingredients and whiz or blend.

4. You might need to add a few more glugs of olive oil, if the mixture is too dry and sticky.

5. Add to pasta, or spread on toast.

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