Basil Pesto
2-3 cups fresh basil leaves
1/2 cup raw walnuts
1-2 cloves garlic, peeled
1/2 cup extra virgin olive oil
  salt and pepper
You really need a food processor for this, but it can be done in a blender.
In the bowl of a food processor fitted with the metal blade, put the garlic and walnuts. Pulse several times to grind the ingredients together. Add the basil and pulse until just incorporated.
While the machine is running, pour in the olive oil. Season with salt and pepper to taste.
If you are using the pesto for pasta, heat it by adding a ladle of the the pasta water to the sauce. If you prefer something a little creamier, try adding about 1/3-1/2 cup of hot unsweetened almond milk to warm it up. Whatever you do, do not heat the sauce on the stove or in the microwave.
There is always extra ready for the freezer. I like to use gladware containers purely out of convenience. The best thing to do is freeze the remaining pesto in ice cube trays, and keep the frozen cubes in a large resealable bag.