Pesto made properly with fresh herbs, spices, grated parmesan cheese, extra virgin olive oil and fresh garlic cloves taste heavenly, especially over warm pasta or toasted bread. The greatest thing about making a homemade pesto is you can create whatever kind you want using whatever fresh herbs, spices, cheeses and olive oils you desire. You can even toss in dried tomatoes and nuts if you want to kick your pesto up a few notches.
Ingredients I Find Useful
Place all the ingredients into a blender or food processor and grind them together until you get a thick messy green slightly chunky pesto. You will have to have patients when it comes to blending the ingredients together because you do need to stop and go a lot when blending to push and mix the ingredients down so they blend properly, but in no time, the ingredients will grind down and form a pesto.
Once the pesto is made, store it in an airtight container or jar in the refrigerator. The pesto is best if used within a week, but if you do not think, you will use it that soon just place it in the freezer and take it out to defrost a couple days ahead of time if you know you are going to use it in a future meal.