CA in NC
I can tell you what's in my pesto, I just can't give you specific measurements as I just throw it together
Basil, pine nuts (some people use other nuts), olive oil, real grated parmesan cheese, and garlic (use either whole cloves or that chopped stuff from a jar)
I usually put my pine nuts in the food processor first, then add the rest of stuff with the grated cheese absolutely last. You can add as much oil as you like. you want it so it spreads fairly nice but not runny.
From what I hear, in order to make good pesto, basil is to be picked before it flowers. I've used it both ways, When I set up to make pesto, it all goes in the processor. I can't tell one basil leaf from another.
Good luck, it really is simple. Once you get the hang of it..store bought just isn't the same.