Any-Green Pesto
Don’t limit yourself to basil in pesto. You can use just about any tender green herb—even baby arugula or spinach, or a combination of herbs. It’s a great way to use up whatever lingers in the bottom of your fridge. This flavorful sauce is perfect for a simple pasta dish. The nuts are optional, but they add a nice viscosity and flavor. Without them, you get a cleaner flavor and more of the true essence of the herbs. On the other hand, a nut-free version is looser and the oils don’t incorporate quite as well. Pesto definitely tastes best as soon as it’s made, but it also freezes incredibly well. Freeze in an ice cube tray and then transfer to a zip-top bag. The cubes are the perfect size for a single portion of pasta, veggies, or a sandwich.
Recipe information
Yield
MAKES ABOUT 1 CUP
Ingredients
Preparation
Step 1
Put the garlic in the bowl of a blender or food processor and pulse a few times to chop. Add the herbs, olive oil, nuts, lemon juice, 3/4 teaspoon salt, and a few grinds of pepper. Pulse and blend until smooth. Add the cheese and blend just until incorporated. Taste and add more lemon juice or salt as needed; you can also thin the pesto by adding more olive oil.
TIP
Step 2
Keep the pulses on the food processor to a minimum; overprocessing the pesto will heat up the mixture, leading to discoloration and muted flavors. For a true taste of the Old World, try making the pesto by hand in a mortar and pestle, mashing and mixing everything until smooth.
