Frantic= frenetic. Autocorrect!?!?!

OP, here. Thanks for the feedback. Obviously my biggest flub was forgetting the cheese. After tasting it again, it’s pretty obvious that it’s needed. I did remember the pine nuts, but maybe need some better oil too. It was a frantic attempt. Next batch will be better.

This is a basic recipe. Compare to what you did and adjust accordingly. https://www.loveandlemons.com/pesto-recipe/

Parmigiano reggiano. Aged 24 months. Use tons of it. Agree with PP that you just made basil salad dressing.

Anonymous wrote:You need to add pine nuts. Use good olive oil. And some grated parm.

I actually did use pine nuts, but they weren’t roasted. Didn’t know Parmesan was needed.

Anonymous wrote:You need to add pine nuts. Use good olive oil. And some grated parm.

Came here to say this.
Also, I gently roast the pine nuts and the garlic.
Also, black pepper if you didn't say that.

Is the pesto in the room with us right now?

You made a basil salad dressing.

If you don't use nuts you have to use cheese. Thats what gives it the correct consistency and bulk. Sorry you didn't make pesto.

The pine nuts should be toasted too for maximum flavor, at least a quarter cup to a food processor full of basil.

You need to add pine nuts. Use good olive oil. And some grated parm.

Anonymous wrote:So you didn’t follow a recipe, didn’t use all the ingredients required; and used cheap ingredients

+1 You didn't make pesto. You made some kind of basil slurry.

So you didn’t follow a recipe, didn’t use all the ingredients required; and used cheap ingredients

No nuts?

Fro= fresh

First time making pesto and I must confess, store bought is better. I didn’t follow a recipe. My ingredients were lots of fresh basil, olive oil, salt, pepper and garlic. I was going to squeeze some fro lemon juice, but forgot. The taste was a little bitter. The only thing I think I may have done wrong is using cheap olive oil.