Pesto is one of the things I whip up all summer long, but pesto can have a lot of oil and fat when made traditionally which can make a dish heavier than I would want, so to make it skinny I use a bit less oil and leave the pine nuts out and no one ever complains.
salt & pepper to taste
2 1/2tbspolive oil
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
Slowly add the olive oil while pulsing.
Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.