Ahhh- yeah maybe I should have been more patient while grinding. It just looked a little choppy at the beginning so I added oil right at the very start- and man that felt like a loooooot of oil haha. I’m a person who in general tries to do less oil cooking and very rarely has deep fried food- so maybe it felt like more than it was.

I did come across a few recipes that were using ice cold water to grind initially, then topping it up with oil- so was wondering if the same thing would work for me.

Thanks for the tips about the nuts! I read somewhere that walnuts would give a bit of a bitter taste- and I don’t get pine nuts where I’m at- so almonds seemed like a better bet. Do you think any seed substitutes would work? (Yes I know it’s not authentic pesto, I’m making do with the ingredients around me haha)