1 to 2 tablespoons chopped garlic, to taste;
1/2 teaspoon sea salt,
1/2 cup raw cashews, pine nuts, almonds, pecans, pistachios, macadamia nuts, walnuts, pumpkin , or sunflower seeds;
4 cups fresh herbs, basil, cilantro, arugula, spinach, and/or parsley leaves, large stems removed and tightly packed;
1/2 cup extra virgin olive oil;
1/2 cup finely grate Pecorino Romano or Parmesan cheese, omit for vegan version;
Freshly ground pepper to taste.
In a food processor bowl fitted with an S-blade, combine the garlic, salt, and nuts or seeds of choice and process, scraping the sides of the bowl as you go. Add the herbs or greens of choice in three increments and continue processing while drizzling oil in a stream through the top., scraping the sides as needed. When the pesto is smooth and creamy, add the cheese, if using, and process again. Taste and adjust the seasoning, if needed, with a little more salt and freshly ground pepper to taste.
Source: The Homesteaders Kitchen - Recipes by Robin Burnside