Ingredients List

Directions

I'm not big on measurements, but you'll need about a ratio of about 4 parts basil to 1 part parmesan, and add the olive oil, garlic, and salt and pepper to taste/texture. The more olive oil you add the smoother your pesto will be. And I like mine to have a bit of a kick so I tend to go a little heavier on the garlic.



There's no need to chop your basil or garlic into little bits. Just make sure it's washed or peeled, add all your ingredients to a food processor or blender and give it a whirl. Give it a taste and add more ingredients as needed. You really can't go wrong with pesto (at least as far as measuring goes), I'm sure there may be people who cringe reading this, but hey, that's how I like it and it works for me. I'm just here to encourage you to give it a try!



Pour yours into some pretty jars and freeze or refrigerate until you're ready to use it. Pesto pizza is a favorite around here! Do you have any other favorite ways to eat pesto?