I'm learning that making a fresh pesto is as easy as blending up whatever greens and garlic you may have on hand with some lemon, nuts, olive oil, and water. No special measurements needed.
For this pesto, I used some lovely garlic scapes from my CSA in place of mature garlic. [Garlic scapes, I learned, are the "thinnings" from the garden. To grow garlic (or anything else, really) you plant a bunch of seeds, and then pick some of the shoots to thin them out as they grow.]
For the greens, I used kale and beet greens. My bullet-style blender is small, so I blended the greens and garlic with the lemon, oil, and water, and put the results in a bowl. Then I blended the walnuts with some oil and water and mixed the result into the same bowl. It made for an artsy and unusual pesto presentation that tasted just the same as regular pesto when spooned over whole-wheat pasta.