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Chuck it all into a blender/food processor and press "on". That's all it takes.
Blitz to a smooth puree:
50g (2oz) fresh basil leaves
1 large garlic clove, crushed
1 tbsp pine nuts, toasted
6 tbsp extra virgin olive oil
Dash of salt
25g (1oz) Pecorino Romano cheese, grated (substitute with Parmesan (Parmigiano Reggiano) or Grana Padano if unavailable)
Store in an airtight container in the fridge. Delicious stirred into pasta, roasted with chicken, grilled on bread with melted cheese for amazing toasties, tossed with salad and olive oil as a herby dressing...