Pesto is so delicious and can be made in so many different ways.

(When I was growing up, my best friend Kristina used to bring pasta with pesto to school for lunch. Her mother Julia would pack it for her in a thermos. She used to tell us it was made with grasshoppers. We believed her, for a little while.)

2 c. basil leaves

½ c. lightly toasted pine nuts, walnuts, almonds, pumpkin or sunflower seeds (depending on the nut or seed, you might want to adjust the quantity down)

½ c. parmesan

1 small clove garlic

¼ to ½ c. olive oil salt and pepper

Lightly toast whichever nuts you choose. Add ingredients into a food processor and pulse until the desired consistency, or make it by hand with a mortar and pestle.

Variations encouraged! Add additional herbs, or lemon, or replace some of the basil with herbs or greens like spinach or kale or beet greens or something, or sun-dried tomatoes, or edamame…