If you have garden fresh herbs, rinse first than dry them using a salad spinner.

Add all ingredients including the pine or walnuts to a food processor, mix until it's the consistency you like. I like my pesto ingredients completely blended, but not pureed. See image.

Pesto will stay fresh for up to a week in the refrigerator. I usually make this several times during the summer & freeze it using any small glass jars. The 1/2 pint glass jars are perfect size because that amount is usually enough to use as a sauce for a medium sized pizza, 4-6 sandwiches or to mix with spaghetti squash.

As you can see in this image I use an assortment of glass jars that I have saved over the years. There's no need to buy jars if you have some small glass jars that are stashed in your kitchen cupboards.