Pesto is like a kitchen superhero. It can turn a mediocre bowl of pasta or a simple flatbread into a mouthwatering meal full of salty, garlicky goodness. I also have no shame just spooning it into my mouth like applesauce.
However delicious traditional basil pesto may be, I'm never down to shell out the big bucks for fancy pine nuts, so I usually get a little creative and scavenge the bulk section for a more wallet-friendly substitute. I've discovered you can make pesto with just about any nut/seed and green combination if you follow these basic ratios. Kale and pecan has become my new favorite, and basil almond is a great one if you want a more traditional taste.
2 cups of greens (basil or kale)
1-2 cloves of garlic
1/4 cup nuts (almonds, walnuts, or pecans are my favorite)
1/4 cup olive oil
1 teaspoon lemon juice
1/4 teaspoon salt
Toast nuts on the stove until they become fragrant.
Blend garlic, nuts, and oil in the food processor.
Add greens, salt, and lemon juice and process again.
Keep processing until it's your desired consistency. You may need to add more salt. If you like it more runny, add more olive oil so it's more easily spreadable on pizzas.