"An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid."
If you don't have a mortar and pestle, you can also use a food processor or blender. Chill the blade and container in the fridge for 1 hour and then process in pulses to avoid heating the pesto mixture. Add the basil, pine nuts, and garlic in 3 batches, then follow with the cheese and oil as above.