From the looks of it, I have one last time to gather basil from my pots outside. This pesto is absolutely, positively its fate. I must admit, basil pesto recipes don’t vary THAT much, so I almost hesitated to put this one out there. But I tested it plenty over the summer, and I believe this is the perfect ratio for excellent flavor, and doesn’t go overboard on the oil or garlic. I use both walnuts and pine nuts, both for flavor purposes, and to make it easier on your wallet. (Where I’m at, pine nuts are still pretty expensive!) I also toast them, which is optional but recommended. This pesto freezes beautifully, and man does it taste good in the middle of winter.