Pesto is one of my husband’s favorite sauces. I just harvested some fresh basil from the garden, so I’m going to make a large batch. It stores for weeks in the fridge and it’s great to have when you want to whip up a delicious dinner in minutes. If you don’t have pine nuts, no problem! You can use almonds, walnuts, macadamia nuts, or even sunflower seeds.
This recipe serves 2.
INGREDIENTS
For Pesto Sauce:
2 bunches of fresh Basil (about 1 cup)
1/3 cup Parmesan Cheese
1/3 cup Pine Nuts
5 cloves of garlic
Salt and pepper, to taste
1/2 cup Olive Oil, or more until desired consistency is reached
METHOD
Add the basil, Parmesan cheese, pine nuts, garlic, salt and pepper into the food processor.
Pulse a few times.
Add in some olive oil and pulse some more.
Continue to add in olive oil until you get a nice thick consistency.
Taste and add more salt and pepper, if desired.
Now get some pasta cooking.
Enjoy! 
Oh, we’re starting to even cook the same things at about the same time! Made a big batch (8 c of fresh basil from my garden!) w/walnuts yesterday!! I’m ’bout basiled out lol! Looks fabulohhhsoooo…som purrdee herbs! I also put a shot of fresh lemon juice in it! xo
I’ve got different types of basil and together they made some incredible pesto. I’ve never put lemon in it, but I’d imagine that it would give it a burst of freshness! Thanks for the idea!! I’m gonna do it next time I make pesto… which will probably be next week. lol xo
It’s winter here and my basil has gone to wherever summer basil goes. I still have plenty of perennial Greek basil. I’m craving some of this stuff right now.