Besto Pesto

There is no need ever to buy pesto.  It's too garlicky, its too chunky, is not basil-y.  Just don't do it.  In California you can find fresh basil year round.  My advice to make double, triple batches and freeze the pesto in an ice cube tray, or in half cup tupperware containers

This pesto goes great on pasta, sandwiches, chicken, salmon, pizza...pretty much everything.  You're welcome.

Besto-Pesto

2 cups loosely packed basil leaves
2 Tablespoons toasted pine nuts
2 garlic cloves
1 teaspoon salt
1/2 cup grated parmesan cheese

Place all ingredients in a blender, blend until smooth.