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I make a lot of pesto also and freeze it to use it throughout the winter. Garlic is one of my favourite crops. It's not as cost beneficial to grow as basil, but being able to pick the cultivar is amazing.

It's unfortunate that pine nuts are so expensive. We base most of our pesto on other nuts to save money, but you just can't beat the taste of a pine nut pesto IMO.

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In my opinion cashews are acceptable, but pine nuts definitely the best.

I make a vegan pesto using the following ingredients: basil, pine nuts, garlic, miso, olive oil. The miso adds the fermented and creamy flavor of the parmesan.

Remove stems from basil, wash and tap to dry, don't spin (a little water is good). Add ingredients to the food processor and blend until desired consistency. Scrape down sides and add oil as needed.

Walnuts are where it’s at (but agreed pine nuts are clearly the winner). Homemade pesto with homegrown basil was a revelation in our house. Better than any store bought and a fraction of the price.

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