Anyways….when it comes to cooking, I follow recipes the first couple of times and then Rachael-Ray-eyeball-it or improvise after that. So I’ll give you a good recipe to use and add a few of my twists.
Recipe adapted from “Joy of Cooking” 1997 edition
-I like my pesto on the chunkier side, so I don’t go crazy processing the cheese or pine nuts.
-Use immediately or store in a covered container in the refrigerator for up to 1 week.
-If freezing, add the nuts and cheese after thawing.
-Pine nuts are super expensive right now due to a worldwide shortage. Therefore, don’t break the bank by getting them just for this recipe. You’ll survive without them.