Most recipes call for a 1/2 cup of Parmesan cheese too, but I prefer my pesto without.
- 1 packed cup of fresh basil leaves
- 1/2 cup of olive oil
- 2 tbsp of crushed pine nuts/walnuts
- a billion cloves of garlic…or 3
- salt to taste
- black pepper to taste
Mince the basil, pine nuts/walnuts, and garlic finely. Transfer to a bowl or to the jar you intend on storing the pesto in. Add 1/2 cup of olive oil or just enough to cover the basil mixture. Mix well and then add salt and pepper to taste. BOOM. Done. Yeah, bitches. 🙂
Keep it in the fridge to keep it fresh!