2 cups herbs or greens of choice (i.e. arugula, kale, spinach, parsley, etc)
1 cup basil (wash, then spin or pat dry)
1⁄2 cup nuts of choice (I used walnuts, lightly toasted on an oven try first)
1⁄8 cup Olive Oil (or other oil of choice)
1 Tbsp lemon juice (Omit if you do not care for citrus)
4-6 cloves garlic (use a lot for a stronger flavor, less for more mild pesto. Roast garlic cloves in the oven first if you'd like)
1⁄2 cup grated parmesan cheese (I do suggest sticking to parm, other cheeses do not function the same in this recipe)
Salt and pepper to taste.
Optional: red pepper flakes for spice
This is the easy part. Toss everything in the food processor and blend! Pulse a few times to get everything evenly distributed around the bowl of the processor! Depending on the type of greens you are using, the consistency will vary. A few TIPS: If the pesto is too thin, add more nuts. If it is too thick, slowly add a little more oil. Taste a few time by dipping a spoon or cracker into the bowl. Serve immediately over pasta or as a spread on sandwiches or even as a dip for veggie sticks and crackers. Saves well in airtight container in the refrigerator, cover the top with olive oil to keep from browning.