You probably have tried the classical pesto, but in Italy there are many variations depending on where you go. In Sicily they add some cherry tomatoes, which gives it a sweeter taste, and sometimes substitute the pine nuts with almonds.
100g fresh basil
50ml extra virgin olive oil (extra to serve)
A handful of pine nuts (or almonds)
1 clove of garlic
8 cherry tomatoes
Salt (if necessary)
50g pecorino or parmesan cheese (extra to serve)
Put all the ingredients (except salt) in a blender and blend until smooth. Taste for seasoning and add salt if needed. (Pecorino cheese is quite salty so you might not need to add any salt).
Boil 200g of pasta (linguine or fusilli work well with pesto). Add some extra olive oil and cheese to serve.
If you're not using the pesto straight away, you can store it in a jar in the fridge.
* For a vegan pesto, don't add the cheese or add a vegan alternative.