Pesto

This is a different kind of recipe as there are no real measurements — you get to make this your own by changing ratios. You can make this vegan by omitting the Parmesan cheese and using lemon juice. You can make this mintier, stronger basil, etc.

Ingredients

Pesto
Pesto
  • Fresh basil leaves
  • Mint leaves (optional)
  • Lemon balm leaves (optional)
  • Oregano leaves (optional)
  • Spicy oregano leaves (optional)
  • Shaved or grated Parmesan cheese (optional)
  • Pine nuts (optional)
  • Lemon juice (optional)
  • Extra virgin olive oil
  • Kosher salt

Instructions

  1. Start with chopping the basil leaves in the food processor. 1
  2. Now…decisions. I like a mint-basil pesto, using about 3 parts basil to 1 part mint. It’s all kinda rough. I grow spicy oregano and am going to try that added some time.
  3. After all the greens are pulverized, add extra virgin olive oil until the desired consistency is achieved. Some like their pesto very smooth, some like it chunkier.
  4. You can add pine nuts for a buttery flavor.
  5. You can add Parmesan as an acid. If you want to make it vegan, omit the Parmesan and add a bit of fresh lemon juice, tasting often.
  6. Add Kosher salt to taste. 2

Notes

  1. Some say using the stems is okay but I find them bitter and require adding more salt.
  2. Do not use iodized (aka table) salt as that will change the color.