2 1/2 loosely packed cups fresh basil, parsley, mint, chives, dill, cilantro, or any combination
(Note: If you want to use stronger herbs like rosemary, thyme, tarragon, marjoram, or oregano, limit yourself to a tablespoon per batch and
make up the bulk with parsley, basil, dill, or another less-intense herb.)
pinch of salt
1 small garlic clove, or to taste
2 tablespoons pine nuts or roughly chopped walnuts
1/2 cup olive oil, or to taste
1/4 cup grated Parmesan cheese
Combine the herbs with a pinch of salt, the garlic, nuts, and about half the oil in a food processor or blender. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.