DIY Pesto is one of those things that is really really easy to make. It is also takes a bit of trial and error to get it exactly how you like it. That is because everyone has their own preferences. Some like it very garlicky and some might prefer lots of lemon juice. I have tried a few different types and have settled on this one. It is quite cheesy but I usually use my pesto on pasta, meat or fish so find the cheese to be really nice. It also acts a seasoning so I do not have to add any extra salt.
Any pesto is just a combination of nuts, some kind of green leaf, garlic, oil, lemon and cheese if you want to use it. I have used several types of nuts, leaves from traditional basil to spinach or even carrot tops. It makes it something that is great to throw together with whatever you have. I have never made a bad DIY pesto, but some have been better than others.
I have gone for a fairly traditional pesto with basil, pine nuts, parmesan cheese, garlic, olive oil and lemon juice. Pine nuts aren’t cheap but are really tasty and creamy. Basil can also be fairly expensive to buy but it grows pretty well in warm weather or in my case on my windowsill. I have now tried to sow loads of basil seeds in my allotment to see if I can grow enough to sustain my pesto and pizza habit (it is getting pretty serious now).
You can also vary the texture and consistency of the pesto depending on how you make it. I use a food processor as I am lazy and short of time but you could either chop with a knife or use a pestle and mortar if you have one. I did have one but threw it away as I never used it really. Also I use a combination of oil and water to get the consistency I like. You could just use oil but then the calories start to skyrocket but have a go and make it exactly how you like it.
If you don’t eat all the pesto straight away (I have been known to just dip my finger in and eat it straight out the food processor which I do not recommend trying at home, it was off thought) it will keep in the fridge for at least a week but can also be frozen for use later.