1. Combine the basil and garlic in the bowl of a food processor. (I usually chop up the garlic a little, then add the basil and process together so the garlic is well minced)
2. Leave the motor running and add the olive oil in a slow steady stream. Sometimes I use a little less (3/4 cup) because I will either be adding more oil to pasta later or, if I am planning to freeze the pesto I add a little on top to keep the color fresh.
I generally use one cup of fresh pesto right away and freeze one cup to use later. Having pesto in the freezer is so handy for a quick dinner!