Basil Pesto

Pesto is such a forgiving recipe.  I never really follow a recipe when I make it.  Instead, I throw in the few basic ingredients and then give it a taste, and adjust it where I think it needs adjusting. During peak season I freeze batches of pesto in ziplock bags for the winter.  I have also heard of people freezing pesto in ice cube trays and, once frozen, popping them into bags to freeze.

All you need for some baller pesto is:

  • basil, washed
  • a few cloves of garlic
  • walnuts or pine nuts (I use walnuts because they are less expensive)
  • salt
  • olive oil
  • parmesan cheese (optional)

Throw all ingredients into a food processor and blend until smooth.  Adjust to taste.