Updated: Mar 1
Although it should be just a few simple ingredients, store-bought pesto often has all sorts of additives. You can’t beat fresh, homemade pesto! We often make a lot of it in the summer when there’s lots of basil and then freeze it in small containers for winter.
3 Tbsp pine nuts or sunflower seeds (they’re cheaper!)
1 ¼ c fresh basil leaves
2 cloves garlic
¼ c olive oil
salt and pepper
Process nuts until fine.
Add remaining ingredients except oil and chop 30 seconds.
Slowly add oil to make smooth sauce.
Season with salt and pepper, and add oil or basil to adjust desired consistency.