Homemade pesto is all about consistency: Too thin, you lose flavor; too thick, you get clumpy, overpowering bites of basil and garlic. Drizzle in the olive oil slowly as you're pulsing the food processor, and you'll avoid this problem. Periodically stop the drizzle-pulse process to check on the pesto's consistency. The final product should be thin and paste-likem with the olive oil visible throughout.
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