Ratio to remember: 1 part greens, 1 part nuts, 1 part cheese, oil to loosen. Once you know this, you can pesto anything. | Bitterness control: If it tastes too sharp, add more oil or a small pinch of honey to round it out. | No nuts? Use sunflower seeds or pumpkin seeds, works just as well and keeps it budget-friendly. | No Parmesan? A strong cheddar works in a pinch, just go lighter as it’s saltier. | Texture matters: Don’t over-blend, a bit of texture makes it feel more premium and less like a paste. | Flavour upgrades: Add fresh herbs like basil or parsley if you want a softer, more classic pesto flavour. | Spoon into a jar, drizzle a little extra oil over the top to preserve, and store in the fridge for up to 4-5 days.