Few things are as fresh, delicious, and beautifully simple as pesto.

Pesto makes everything better. Use it on top of chicken, spread it on a sandwich, serve it with cheese and crackers, mix it into bread dough, thin it out and use it as a sauce, use it in a filling for raviolis or lasagna, make a pesto pizza, spread it on crescent roll dough before rolling and baking… I’m serious, there’s a ton of uses for pesto. Let your imagination run wild!

The best part about pesto, aside from the amazing taste of course, is that it’s incredibly simple to make. All you need to make a classic basil pesto is:

• Fresh basil leaves (1 bunch)
• Pine nuts (a handful)
• Parmesan (a small chunk, grated)
• Garlic (a clove or so)
• Lemon juice (1 lemon)
• Extra virgin olive oil
• A food processor

The star ingredient in classic pesto is basil. I love basil. You can’t beat that pungent, lemony sweet aroma and taste. My Aerogarden is currently completely devoted to seven different varieties of basil.

Making pesto is just a matter of throwing all the ingredients in a food processor. I never really measure the ingredients, preferring to adjust the pesto to taste. I included some general guidelines for amounts above, but just go with what tastes good.

So, chuck everything in the food process (minus the olive oil) and give it a whirl.

Of course, you can get really creative and make all different kinds of pesto. Instead of or in addition to basil, you can try using spinach, arugula, parsley, mint, cilantro… even sun dried tomatoes! Try using different nuts, cheeses, and oils, or add in new ingredients entirely!

That’s what I love about pesto. You can experiment and customize it to whatever flavors you desire. Plus, it’s really versatile; it makes an unbelievably flavorful addition to an endless variety of foods.

Go forth, make pesto, and marvel at its deliciousness!