It is fairly easy as long as you have a good blender. I use a cuisine art to make mine. The original recipe uses pinenuts, parmesan cheese, garlic, salt, lots of basil, and olive oil.
I use sunflower seeds, walnuts, or almonds. Sometimes even a mixture of two or all three. I usually don't add cheese since we have allergies in the family and those that can eat cheese can add it to their portion. I use lots of garlic, but not everyone likes so much in their pesto. I grow a lot of Italian basil but have also used African basil in the past. Some people also use other herbs to get more diversity in their diet. For example, they might do 2 cups of basil and one cup of Arugula.
Since i don't measure anything, I really can't give you ratios and it is really up to your taste. I throw the nuts and garlic in the cuisine art and process them a little. then I add the greens and a little salt (or none. I am used to very little salt), process that until things are chopped fine. then I add olive oil until it has a consistency I like.
You can eat it over pasta, as a pizza spread instead of tomato sauce, add it to veggies for taste, spread it on bread... the sky is the limit
Thank you so much for all the suggestions. I will probably look up a pesto recipe online just to get myself started, and then look more closely at your ideas.
It is fairly easy as long as you have a good blender. I use a cuisine art to make mine. The original recipe uses pinenuts, parmesan cheese, garlic, salt, lots of basil, and olive oil.
I use sunflower seeds, walnuts, or almonds. Sometimes even a mixture of two or all three. I usually don't add cheese since we have allergies in the family and those that can eat cheese can add it to their portion. I use lots of garlic, but not everyone likes so much in their pesto. I grow a lot of Italian basil but have also used African basil in the past. Some people also use other herbs to get more diversity in their diet. For example, they might do 2 cups of basil and one cup of Arugula.
Since i don't measure anything, I really can't give you ratios and it is really up to your taste. I throw the nuts and garlic in the cuisine art and process them a little. then I add the greens and a little salt (or none. I am used to very little salt), process that until things are chopped fine. then I add olive oil until it has a consistency I like.
You can eat it over pasta, as a pizza spread instead of tomato sauce, add it to veggies for taste, spread it on bread... the sky is the limit
Thank you so much for all the suggestions. I will probably look up a pesto recipe online just to get myself started, and then look more closely at your ideas.