You can play with the proportions to get the consistency you like. This version is cheaper than using pine nuts and all basil. Makes 2-3 cups of pesto for adding to pasta or spreading on bruschetta.
Whir nuts in food processor until crumbed.
Add basil and greens, and whir until blended.
Slowly add olive oil and blend again.
Add salt, garlic, and parmesan cheese and blend again until it's the consistency you like.