Making fresh pesto is one of the quickest post-work dinners I've found. I almost always use walnuts instead of the traditional pine nuts to save on money (who do pine nuts think they are anyway?). I've also had some good experiments with almonds, or an almond walnut combo. Most recipes will call for 2 cloves of garlic, but I like to use at least 3 depending on the size. Garlic is great for you, delicious, and I say anyone who won't kiss you with garlic breath is not worth kissing at all.
ingredients:
1 bunch of basil (about 2 cups of leaves)
3 cloves garlic chopped
3/4 cup olive oil
1/2 cup walnuts
1/2 cup grated parmesan or romano cheese
Remove leaves and rinse well. Depending on the freshness of your produce store they can have lots of dirt/sand on them.
I pre-chop my garlic even though its all going in the food processor, just to make sure.
Blend ingredients in food processor. I prefer to leave a little walnut texture and not have totally smooth pesto, but that's up to you of course.
Serve on pasta, sandwiches, dressing for veggies...
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