pesto

basic pesto

Category

Yields4 Servings

ingredients
 1 cup fresh leafy herbs (basil, parsley, cilantro, oregano...) or dark leafy greens (kale works especially well)
 0.25 cup nuts or seeds (pine nuts, walnuts, almonds, pepitas, sunflower seeds, sesame seeds...)
 2 cloves garlic, peeled
 0.50 cup olive oil
 salt + pepper, to taste

method
1

In a food processor fitted with a metal blade, pulse the herbs, nuts, and garlic until finely chopped.

2

With the processor running, add the oil in a thin stream.

3

Season to taste with salt + pepper.

variations
4

For extra depth of flavor, add 1–2 T rinsed and drained capers, oil-packed sundried tomatoes, pitted olives, or anchovies. You'll need to reduce the amount of sauce you use.

5

Add 2–4 T Parmesan, Asiago, or other "dry" grating cheese—softer cheeses, such as Cheddar, Swiss, etc., don't work in pesto.

do ahead
6

Pesto will last up to a week (or more) in the refrigerator in a tightly-covered glass container. The top layer may turn a bit dark—either scoop it off or simply mix it in.

7

Pesto can be frozen in tightly-covered containers for up to 3 months. Thaw overnight in the fridge, and give a good stir before using.

related blog post
8

https://www.simply-healthcoaching.com/cooking-from-scratch

other
9

Photo by Chuk Nowak, 2016, for Fl!p Your K!tchen® (visit the shop page)

Ingredients

ingredients
 1 cup fresh leafy herbs (basil, parsley, cilantro, oregano...) or dark leafy greens (kale works especially well)
 0.25 cup nuts or seeds (pine nuts, walnuts, almonds, pepitas, sunflower seeds, sesame seeds...)
 2 cloves garlic, peeled
 0.50 cup olive oil
 salt + pepper, to taste

Directions

method
1

In a food processor fitted with a metal blade, pulse the herbs, nuts, and garlic until finely chopped.

2

With the processor running, add the oil in a thin stream.

3

Season to taste with salt + pepper.

variations
4

For extra depth of flavor, add 1–2 T rinsed and drained capers, oil-packed sundried tomatoes, pitted olives, or anchovies. You'll need to reduce the amount of sauce you use.

5

Add 2–4 T Parmesan, Asiago, or other "dry" grating cheese—softer cheeses, such as Cheddar, Swiss, etc., don't work in pesto.

do ahead
6

Pesto will last up to a week (or more) in the refrigerator in a tightly-covered glass container. The top layer may turn a bit dark—either scoop it off or simply mix it in.

7

Pesto can be frozen in tightly-covered containers for up to 3 months. Thaw overnight in the fridge, and give a good stir before using.

related blog post
8

https://www.simply-healthcoaching.com/cooking-from-scratch

other
9

Photo by Chuk Nowak, 2016, for Fl!p Your K!tchen® (visit the shop page)

basic pesto

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.