Basil Pesto

We always have an abundance of basil in our garden. It is a nice companion herb to plant between the tomato plants, it really seems to help deter pests.
Now that a frost is probably in our near future, I am becoming more determined to stock the freezer with some pesto. For some reason, I crave it more in the cooler months (probably since I tend to avoid pasta in the summer).
Pine nuts are expensive. The least expensive source I have come across is at Trader Joe's. Don't be afraid to try an alternative nut, such as pecans. Who knows, it may even taste better!
This is made without cheese. You can add the cheese but flavor-wise I prefer fresh grated, rather than frozen cheese.
In the past I have frozen the pesto in ice cube trays (pop out into baggies once frozen) but this time I didn't want to fuss, and just used freezer bags.

• 1 colander of fresh basil leaves
• 2 cloves garlic
• 1/2 cup or more or less pine nuts, toasted 3 minutes in 400º oven
  
• extra-virgin olive oil
  
• sea salt and freshly ground black pepper, to taste
• freshly grated Parmesan, to taste
  

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the oil gradually and process until incorporated. Use the amount of oil to your liking. Season with salt and pepper, pulse to combine. Taste and adjust if necessary.