But, you know, totally humble about that title.
Best Pesto This Side of Sicily
2 C. Basil
1/4 C. Parmesan
1 half bulb Garlic, peeled
Sprinkle of Sea Salt
Approx. 1/4 C. Olive Oil
1/4 C. Pine Nuts
Optional: Lemon Juice and Cayenne Pepper
Fill blender with basil, Parmesan, garlic, sprinkle of sea salt, as much cayenne pepper as you're feeling, and olive oil. Blend and add additional olive oil as you're going so as to properly liquify and blend. Once your desired blend is achieved, add pine nuts and pulse to desired nuttiness (add last so as not to cream them). Spoon out into desired container and add a squeeze of fresh lemon juice to preserve and keep pesto fresh and green. Add enough olive oil to container to cover and preserve pesto. Stick in your freezer for the long winter months without basil or eat immediately!
Note: I'm told the cayenne pepper helps to accent the garlic but I actually forgot to add any myself.