Why buy expensive commercial brands of pesto when you can easily make your own. This is best to make in the summer when basil is abundant. You can free in ice cube trays and thaw when needed in the winter months.
2 packed cups fresh basil leaves
1/2 cup good quality extra virgin olive oil
1/2 cup Parmesan cheese (optional)
1/3 cup pine nuts (Cashews and walnuts also make a nice pesto)
3 garlic cloves, minced
Salt and pepper to taste.