The other day I tried to make good use of a large bunch of left over basil that I had bought by whizzing it into a pesto sauce. I used garlic, pinenuts, lemon juice and olive oil. I toyed with the idea of adding parmesan but decided against it as I thought I'd try to keep the fat content under control. The result was an overpowering garlic sensation which drowned out the basil taste.
Does anyone know what ratios should be used of garlic to basil when making pesto?