I’ve got a nut allergy kid in my house, so we make pesto with no nuts!
I have made this so many times that I honestly don’t measure it anymore.
Here are the components – everything is “to taste”:
Basil (washed and patted dry – I’m super picky about the leaves I pick….only the big, fragrant leaves)
Parmesan cheese – shredded (not the shaker kind!)
Good quality olive oil
Feeling frisky? Try it with some crushed red pepper!
Blend it all together until it’s the consistency you want. I go thicker if I’m going to put it on bread and thinner if I’m going to put it on pasta.
You can totally freeze pesto! I put it into smaller freezer safe containers and put it right into the freezer!