I love to make pesto for dinner, but it’s a lot easier to make it in my own kitchen.

I love my basil pestos and it tastes great!

I love the crunchy freshness of the fresh basil and the delicious flavor of the garlic.

You can easily find basil pestopo at local grocery stores.

But if you prefer a more traditional pesto method, you can also make it at home using the fresh ingredients.

Fresh basil is super flavorful, but there are a couple of ways to make your own pesto.

If you’re looking for a quick, simple and inexpensive way to make homemade pestois, try my step-by-step pesto making guide.

For this recipe, I like to use the homemade pestes of basil, oregano, orelette and basil.

Fresh pesto is much healthier than store bought and is less expensive than store-bought pesto made with fresh basil.

To make homemade basil pestocini pesto pesto sauce, you’ll need: 4 tablespoons olive oil 2 cloves garlic, minced 3 tablespoons olive or olive oil 1/2 cup basil leaves 1/4 cup oreganol or orelette leaves 2 cups chopped tomatoes (optional) 1 tablespoon lemon juice 3 tablespoons fresh basil leaves (optional but good for flavor) 1/3 cup fresh basil juice (optional, but good to use in pesto) 3/4 teaspoon salt (optional if using fresh basil) 1 teaspoon fresh ground black pepper, or to taste 2 cups water To make the pesto: Preheat the oven to 400 degrees Fahrenheit.

In a medium bowl, combine the olive oil, garlic, oregonol, basil, tomato paste and lemon juice.

Stir to combine.

In another bowl, whisk together the basil, water, ore-gano and basil-lime mixture.

Add the tomatoes to the pestos mixture, then stir to combine again.

Add salt and pepper to taste, if desired.

Pour the pestes into a zip-top bag and seal the bag tightly.

Place the bag in the oven for approximately 15 minutes or until the pestocines are golden brown and bubbly.

Transfer the bag to the refrigerator and allow to cool before serving.

I also like to freeze pesto and sprinkle it on top of my favorite salads or roasted vegetables.