When it comes to making pesto there are unlimited ways to make it just as there are unlimited uses for the finished product. At its most simple form, I think of it as a combination of a green leafy vegetable, finely ground nuts, garlic, olive oil, salt and pepper. Any of these basic ingredients can be interchanged. This recipe uses very common and inexpensive ingredients and is easily modified to suit ones own tastes. I frequently add a can of anchovies to this and forgo the extra sea salt. The anchovies are not really detected, they just lend a richer flavor and higher quality nutrition to the mix.
Can be combined with other main dishes to provide fat and moistness. Especially useful on baked chicken breasts. Can also be used as a dip to be eaten on crackers.