Basil Pesto

I haven't posted lately cause I haven't really been cooking much since it's been so hot.  I picked some fresh basil from my garden yesterday and made this.  I do have to say it turned out the best attempt.  I do apologize cause I forgot to take pictures.  Here's the recipe. 

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts - I use sunflower seeds cause pine nuts are so expensive.
2/3 cup extra-virgin olive oil - divided
Kosher salt and ground black pepper - to taste
1/2 cup freshly grated parmesan cheese
Angel Hair pasta or pasta of choice

Pull the basil off the stems, wash and shake dry.
Cook your pasta per instructions.
Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.  Add 1/2 cup of the oil and whirl until mixture is bright green and smooth.  Season with salt and pepper.
If you're using the pesto immediately, add all of the remaining oil and whirl until smooth. 
Drain the pasta and put back in the pan.  Pour pesto over the pasta, add parmesan cheese and stir until blended.

It's ready to serve and I like to make some bread with olive oil and dry basil sprinkled on it  and toasted.   

Enjoy and I promise next time not to forget the pictures.