I make mine with equal weight pine nuts (Italian pignola or Siberian pine nuts), and Romano cheese.

And the olive oil matters! IMHO it's best with Greek-style (early pick) Koroneiki or Arbequina.

Also, I often use half basil / half parsley and a LOT of garlic.

I made about a half-gallon today (in two batches)

125g pine nuts

125g Romano

5 or 6 garlic cloves

colander full of basil leaves, woody stems removed

colander full of parsley, cut near the top (no stalk)

olive oil until the texture "looks right"

2 or 3g salt

I don't usually measure/weigh, but your article inspired me to do so. :-)

I put it in tall Qt jars that once held kimchi (good seal). I made more than a gallon last year (basil went nuts - and so did I) and there's a quart of it left in the fridge which is still fine. So long as the top surface is covered in oil it keeps for a long time.

Related: we like DeLallo whole wheat pasta (comes from Puglia - IMO they have better semolina than we do in the US). Do you have a favored pasta?