Chop and blend all ingredients together using a food processor. Don’t over chop – you want the pesto to have a little texture and not be so smooth that it’s like a paste. If using a blender, it’s very easy to over blend so we literally chop / blend for only a second or two at a time and check the consistency!
If you like your pesto to be a bit saucier without using more oil, simply add a bit of pasta water from after you boil your pasta.
Freezing note: Pesto can be frozen in small airtight containers (do not overfill) or in ice cube trays!