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)
- olive oil
- parmesan cheese (optional)
Throw all ingredients into a food processor and blend until smooth. Adjust to taste.