two types of pesto

2 cups fresh basil - chopped
2 cloves garlic - pressed
1/2 cup parmesan cheese - grated
1/3 cup pine nuts
1/2 cup extra virgin olive oil
1tsp lemon juice
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2 cups blanched kale - chopped
2 cloves garlic - pressed
1/2 cup parmesan cheese - grated
1/2 cup walnuts
1/2 cup extra virgin olive oil
1tsp lemon juice

sometimes I get bored of pesto, so I tried the kale+walnuts method that Anna suggested and it's a really nice change!

toast nuts in a pan on low/medium heat for about 10-15 minutes making sure to move them around every 3 minutes so they don't burn.

you can make the pesto by chopping everything up or by blending it in a food processor. the chopped way is nice because the pesto has a lot more texture.

If you decide to blend, combine all the ingredients except the garlic in a food processor and blend until it's smooth. add the garlic after blending or else it will taste firey and it will give you garlic breath.

If I am spreading the pesto on something (like a pizza) I like to make it a little thicker, so I use slightly less oil. but, if it's going to get mixed into a pasta then I typically add a little more oil so that it's more saucy.

you can freeze pesto. fill an ice cub tray with pesto, then freeze. then pop the frozen pesto cubes out and store in a container or bag in the freezer.