Most of the pesto I have made in the past uses a lot of olive oil, often Parmesan, and walnuts or pine nuts. I've even made special trips to the grocery store to get the pine nuts. No more. Great pesto can be made with no cheese, less oil, and other nuts you have in your refrigerator.
My backyard crop of regular and Thai basil this year is ample so it's easy to make a little pesto any time as a base for a quick dinner. Some mussels, some whole-wheat penne pasta — delicious. This is good.