Does anyone care to share a pesto recipe that they like?

Ingredients:
150g pine nuts
240g basil
100g parmesan
50g pecorino romano
125g Olive oil
Garlic cloves to taste (at least 5)

Instructions:
In a food processor (or blender) blend all ingredients into a fine paste.

I tend to use the largest garlic cloves I can find and usually use more than 5. With my Italian heritage, the more garlic, the happier I am!

I don't really ever use a recipe, but moreso taste as I go. I usually stay classic with basil/toasted pine nut/Parm, but it's easy to just go with green+nut+cheese and get creative. I often sub in spinach because it's easier to have on hand than basil. I have done kale both raw and pre-cooked, but I have never loved the taste of those... Also I usually add in lemon juice, garlic(or roasted garlic), and the best olive oil I have on hand.

Also for anyone coming to this thread, I whole heatedly recommend getting the Costco bag of pine nuts and keeping it the freezer. It saves a bunch of money and then you always have them on hand. I use them right out of the freezer with no problem.

Yes! I just buy a jar of pesto from Costco, then:
1 thawed salmon
Put pesto on top
Sprinkle a healthy layer of bread crumbs on it
Squirt some lemon juice on it

Bake at 400F for 15 minutes
Serve over pasta or rice. Fast, easy, delicious, healthy

A good fast approach is using your freezer and a food processor or blender as the freezer breaks down the cells walls in the basil leaves: https://www.seriouseats.com/freeze-basil-leaves-for-food-processor-pesto-curry-paste

The classic mortar and pestle approach still produces the best results if you have time and the right equipment: https://www.seriouseats.com/best-pesto-recipe

A little thing that most recipes leave out is some sort of acid. I like apple vinegar, but a little lemon juice works well too. It really brings out many of the subtle flavors of basil and the cheese.

I'm fond of this NY Times recipe when tomatoes and basil are in season:

Farro with Blistered Tomatoes, Pesto and Spinach

Entree, European, Fall-Winter, Italian, Vegetarian
Total Time: 40 min | Servings: 4 servings

Ingredients:

Salt and black pepper
1 cup farro, rinsed
2 pints cherry or grape tomatoes
1 small red onion, peeled, quartered and cut into 1-inch wedges
2 tablespoons olive oil, plus more for the farro
1/2 teaspoon red-pepper flakes
1/4 cup store-bought or homemade pesto, plus more to taste
Zest and juice of 1 lemon
2 packed cups baby spinach
1 (4-ounce) ball fresh mozzarella, torn into chunks, or 1/2 cup ricotta salata, crumbled (optional)
1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, roughly chopped

Directions:

Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.

Nutrition:

Trans Fat: 0 grams
Fat: 20 grams
Calories: 398
Saturated Fat: 6 grams
Unsaturated Fat: 9 grams
Sodium: 742 milligrams
Sugar: 9 grams
Fiber: 8 grams
Carbohydrate: 44 grams
Protein: 16 grams

Source: https://cooking.nytimes.com/recipes/1021817-farro-with-blistered-tomatoes-pesto-and-spinach?smid=ck-recipe-android-share

My recipe:

1 lb      Toasted Almonds
1.5 lbs   Parmesan
4 lbs     Basil (~2.2 lbs plucked)
Lots      Olive Oil

1. Mix in food processor
2. Mix finished batches together for more consistent product
3. Grease the corners of a sheet pan and cover in wax paper
4. Grease the wax paper
5. Spread in an even layer and score in desired size
6. Freeze for several hours or overnight until solid
7. Place 9-12 cubes into smaller bags for ease of use```

I tried this Trapanese pesto recipe last week and it turned out to be really delicious.

• 3 medium cloves garlic
• Kosher salt
• 2 ounces toasted blanched almonds
• 35 large basil leaves
• 3 1/2 ounces grated cheese, 50/50 mix of Pecorino Romano and Parmigiano-Reggiano
• 1 pound plum tomatoes, peeled and seeded
• 1/4 cup extra-virgin olive oil

Blanch and toast the almonds, crush the garlic, then grind in the almonds, basil, cheese, tomatoes, and olive oil, in that order.

I don't use a recipe as I like to taste as I go.

I do like to use a mortar and pestle when I feel like treating myself to something very special. Crushing the ingredients really helps bring the juices out and it becomes more paste like. It's more work, but again it's a treat

Add the sauce with some reserved pasta water.