Pesto: w/ or w/o nuts, your choice!

Diane had to have this, so I will try to give you the best guess as to how I make my pesto.

1 lg. Bunch Fresh Basil (no stems)
2-3 Cloves Garlic (whole)
Olive Oil (have no idea how much, you will have to watch as you pour)
1/8 cup Toasted Nuts (any kind will do, or none if allergy)
1/8 cup Fresh Grated Parm. Cheese (Kraft shakey stuff works, but may need more)

Directions:

In a food proscessor, add your basil, garlic, parm. cheese, and half your nuts. Proscess while drizziling in your olive oil slowly till you have a uniform texture. Add rest of nuts, and pulse to chop lightly. Salt and pepper to taste. Will have best flavor if allowed to rest over night before using.