Vegan Windowsill Pesto

I don’t use basil very often in day-to-day cooking, so my basil plant has gotten too big for its britches..er..pot. Time to make pesto! It’s really easy and I hope you try it!

Most recipes call for a 1/2 cup of Parmesan cheese too, but I prefer my pesto without.

Ingredients

• 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

Directions
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!