1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
OK --- Now that you know the recipe --- here is what I do --- I take huge bunches of fresh basil (sometimes mixed with parsley and/or spinach leaves), handfuls of walnuts, freshly grated Parmesan or Romano cheese, spoonfuls of garlic, and as much olive oil as seems necessary --- and then I just stuff that all into my food processor and give it a whirl for as long as it takes to make sauce (adding additional olive oil as needed). I then take a taste every once in a while and see what I may want more of in order for it to be to my liking.
And that's it. It comes out different every time. And I love it every time. Holy Yum.
I use pesto sauce on pasta, toast, vegetables, pizza, etc.
So, let me know how you make it --- or whether you love or hate it --- etc. Would love to hear some new uses for Pesto and/or different ways of making it.
P.S. By the way --- it keeps for a long while in the fridge and can also be frozen to enjoy during the months leading up to next harvest season.