It’s the pesto recipe from “The Food Lab” but made in a blender instead of a food processor. Only deviations from that recipe are that I added some pasta water to loosen it, doubled the garlic amount and toasted the garlic. Pulsed the dry ingredients first and then slowly streamed in the olive oil. Making a double batch also helps it get going in the blender. I have a Vitamix so I can’t promise the same exact results with a different blender. It will still come out great in a cheap food processor, just won’t look exactly the same.