Pesto and Walnut Basil

I already met my goal of posting a homemade ingredient this month but I can't keep this baby secret. This is my lifeline for a weeknight meal if I have absolutely no idea what to cook or no time - the list goes on! :) So in my honest opinion, this is the handiest tool in my repertoire! The following is what you will need to make this too:

• Basil. Lots of basil. 
• Garlic
• Some type of nut. I use walnut, pecan, pinenut, ect. I recommend choosing a nut with more oil as it will contribute a greater flavor rather than a healthier nut, like almonds. This ingredient is to replace some of the fattiness that dairy/cheese normally contributes to the pesto. Make sure the nut is unsalted - very important! Also if you purchase the nut already in pieces, you won't have to break the nut up before tossing it in the food processor.
• Olive oil (this can also be replaced with flaxseed oil or a different oil of your choice)
• Salt

So amounts in this recipe are really difficult since it really depends on how you like your ratios. I purchase a big bunch of fresh basil and split it into two batches. I use about a clove of garlic as well that is split between those two batches - but I am a garlic lover. For some of you that may be too pungent. For the nuts, that really depends. Sometimes I like a heavier nut to basil ratio and some days I don't. I recommend starting off with about 1/4 cup of nut pieces and splitting that between the two bunches. My food processor is....compact size (AKA tiny!) so I am forced to separate my pesto into two bunches. Even if you have a big food processor, I recommend this method for the first time atleast. It will give you a better idea of all the ratios and give you an opportunity to fix it (see below fixers)!

You are going to want to start off by processing the basil. Once the basil is mostly chopped, add the nuts, garlic, and a small splash of olive oil. Start off with a smaller amount (safer amount) if this is your first time since you can always add more. Adding a small amount of olive oil is healthier and I prefer just diluting the pesto with another small amount of olive oil when I am cooking. However, if you want a creamier pesto you will need to add more olive oil; I actually like mine somewhat chunkier and it means less work (which the lazy side of me calls a victory). Last part, add salt to taste! I mostly under salt, since I know I will be seasoning while I'm cooking and this is an easy fix later on! So go make your pesto and be creative! This is perfect with fish, chicken, pasta (duh), pizza/dough/anything-resembling-bread, ect.

Fixers:
If you add too much garlic, stuff some basil and nuts in the food processor! Basically, you need to increase the ratio of basil/nuts : garlic. You can also start the second batch of pesto, omitting the garlic, and mix it with the first batch that has too much garlic.
If you add too much nuts, same fix as above! Add more basil (and garlic if you would like too) to repair that error.

Enjoy! And let me know what other creative things showcased your homemade pesto!