We followed this basic pesto recipe, using basil leaves, pine nuts, garlic, and freshly grated Parmesan: https://cooking.nytimes.com/recipes/2653-basic-pesto We served it with a corkscrew pasta called cellentani and some grape tomatoes. To determine proportions, we followed these instructions: https://www.seriouseats.com/2016/02/how-to-cook-and-serve-pesto-sauce-pasta.html (June 2018)
Cooking Adventures 