Instructions: Combine all in food processor or blender until paste or the texture you prefer.

Makes about 1/2 cup.

(I only have numbers for recipe with olive oil, sorry)

I usually triple this and sometimes use spinach for part of the basil, then freeze it in ice cube trays (without cheese, add when defrosted) and have a wonderful instant "flavor bomb" for pasta, to plop into soup for the last few minutes, spread on bread, etc. If youre not devoted to 0% fat, you can add 1-1 1/2 T. pine nuts or walnut pieces .. doesnt have to be much .. theyre traditionally added almost as much for creamy texture as flavor.

Im not a tee-totaller with olive oil and add a little because I love the flavor, but if you never use it, you wont miss it.

Pestos can be made out of most herbs, roasted red peppers, etc.

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