Pesto means paste, innit?
More like "Pounded", coming from the traditional use of a mortar and pestel to make it, as opposed to a food processor. Have you tried removing the green central part of the garlic and roasting it first?
I agree with the philosophy of @Saffronspokes, any blend of greens + nuts + parmesan + olive oil works for me too. I sometimes make larger batches too, but find that it never tastes as good as when you have it just made. Must be the leaves that macerate or the cheese, dunno.
The commercial pre made stuff is all garbage in comparison, no matter how good it is.