My recipe is close to Dean's with the following exceptions: I don't use any nuts (nut allergy in the family) and I don't put the cheese in until ready to serve. I find the pesto lasts longer if you hold off on the cheese.
PJ's Pesto:
4 cups packed fresh basil leaves
6 cloves of fresh garlic roughly chopped
2 turns around the food processor of EVOO ( Extra Virgin Olive Oil)
grated Parmesan cheese to taste
Put basil, garlic in Food Processor
Add EVOO
Pulse until everything is just chopped
Refrigerate
When ready to use, add as much cheese as you want
I also use Genovese basil, I just love the taste and smell of it!
PJ