Is very ,but very easy to do !!! Pesto genovese is my husband's favorite .When I don't have time ,this is that I prepare.
Start by pulsing 3 to 4 garlic cloves in the food processor to break them down. Or use a marble or wood mortar, I prefer, and smash the garlic cloves, do the same thing with the others ingredients.
Take 3 large bunches of basil (that should be about 3 cups packed). If they’re not washed, well then wash them. Pluck the leaves off the stems, stuff them into the food processor, with about a 1/2 cup of pine nuts, about a 1/2 cup of grated pecorino cheese, and start pulsing. After the basil is fairly broken down, add about 3/4 to 1 whole cup of olive oil, depending on what kind of consistency you like, and continue pulsing until it becomes…pesto.
Add salt and pepper to taste, though pecorino cheese adds quite a bit of salt on its own. Boiled
If you don't have Pecorino cheese use parmesan,but the Pecorino flavor is more smooth as Parmesan ,I really think that Pecorino is the best for pesto