How neat, thank you! I just made my first pesto of the season today, finally had enough leaves on my plants that I hadn’t robbed for Italian dishes for a cup of packed ones. That’s my recipe, except I add parsley and use walnuts instead of pine nuts. Like them better. And cheaper.
I agree on the Walnuts vs. Pine Nuts for flavor, though I did find two packages of them (4 oz. total, 1/2 Cup) marked down at the grocery store, so I grabbed them. They’re usually ridiculously expensive!