I don't really measure for the most part while I cook, but kind of just "dump" things in and see what works. With that in mind, here is my "recipe":
Toast about 1/2 cup of whole almonds in a frying pan until they are lightly browned and fragrant. Put in a food processor. Top with 2 big handfuls of fresh, washed basil. Sprinkle a little salt, a bunch of chopped garlic, and a big handful of grated parmesan.
Pesto is a sauce that is best served in small quantities. There is a reason that grocery stores sell it in teeny tiny jars - a little goes a long way. And yikes, those jars are pricey! I like to put my pesto in a covered ice cube tray until frozen solid, and then transfer them to a freezer Ziploc.