I have a six cup food processor, so I fill it to the rim of freshly picked basil. I always have trouble with "tightly packed", so I just kind of fill it to the rim. And hey, it works... See?
And then I add about 3/4 cups pine nuts. I store mine in the freezer at all times, because any nut can go rancid, or stale. I want fresh, so the freezer holds them well until I am ready to use them.
At the point, I don't add cheese because I am freezing it. But if you
want to use it right away, add 1/2 cup of grated parmesan cheese, and cover the food processor again and give it another little whiz.
Serve over cooked pasta and it's oh so, so good.
But, mine is going into the freezer for now, to enjoy all winter long.
I pour my pesto into plastic baggies, and close them. Then I flatten it out on a plate and it stores neatly and compactly in my freezer.