Courtesy of our friend, Thora Pomicter of Teeny Tiny Spice Company!!
A bunch of mixed garden herbs – Thora typically uses parsley and basil with smaller amounts of mint, oregano and rosemary. She does not typically measure, but generally use about the amount that you would purchase in one bunch at the store.
Though you could use entirely one herb, such as basil which is most commonly used.
About 1/2 C of the Tuscan Herb Olive Oil
(note from Michelle: I have substituted one of our Robust EVOO’s and used the Tuscan herb blend from our Oakhill Greenhouse jarred herbs as well)
About 1/4 C chopped walnuts
Freshly grated parmesan - maybe 1/4C
Lemon juice to taste
Salt and pepper to taste.
2-3 crushed garlic cloves or to taste
Put everything except the nuts in a small Cuisinart and blend it all until it has a nice creamy texture. Hand chop the nuts to a small dice. When the pesto is well mixed, add the nuts to the Cuisinart and quickly blend to incorporate.
You might need to adjust the amount of olive oil and it is better to err on the side of more olive oil than less because if you use too little, it will taste like a mouthful of mushy herbs rather than a creamy pesto. The amount of oil should exceed the amount that can be fully incorporated. You know when you buy pesto and there is extra oil floating in the container? Like that.