Key to making fresh pesto is having a bountiful amount of fresh basil in the garden, and some fresh jalapeno peppers.
4 cups fresh basil leaves
1.5 cup fresh Italian parsley/cilantro
1 cup Romano or Pecorino cheese, grated
1 cup pine nuts, toasted
4 garlic cloves, roasted and roughly chopped
1/4 teaspoon salt
1 small jalapeno pepper, roasted and minced
1 cup olive oil
3 tablespoon lemon juice
2 tablespoons water

Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Chill to keep fresh. Best served in a pasta dish, spread on a pizza with fresh mozzarella cheese, or as a dip, or as a spread for bruchetta.