The downside to this is that we spend quite a bit of time in Liguria the home of pesto, and the roomie is half Ligurian (of sorts) no pressure then!
It's surprisingly easy and quick to make, all you need is a blender and the ingredients. I started with a smaller quantity to start then I can adjust the measurements where needed. Having been in Italy nearly 3 years, I too have become obsessed with fresh quality ingredients, it becomes part of normal life. The basil plants are Genovesi, the pine nuts local, as is the olive oil and parmesan.
I have to say for a first attempt not bad - possibly got over excited with the Parmesan.
