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.