You know pesto can be made with anything, right? No basil? No pine nuts? No parmesan? No problem.
How to Make Pesto
It’s that simple! Any combination of herbs or greens, any nut, any salty cheese, and any acid in combination with salt, pepper and olive oil is going to taste good. And while nothing perhaps marries quite so well as basil, pine nuts and parmesan, I think you’ll be surprised (delighted!) by the earthiness of a kale-almond pesto or the spiciness of an arugula-hazelnut pesto. Pesto is a wonderful condiment to have on hand for pasta (see recipe below), pizza, salads, and sandwiches. What’s more? It freezes beautifully.
How to Freeze Pesto
Pesto is also a great way to rescue past-prime herbs from withering away in the fridge. Often I’ll find bunches of tired herbs (typically cilantro and parsley) in my vegetable bins and after refreshing them in some cold water (and extracting a few slimy strands), I’ll buzz them in the food processor with almonds (what I always have on hand) and some grated Pecorino (what I always have on hand). Once you get the hang of it, you’ll barely need to follow a recipe. Simply buzz, taste, and adjust with salt, pepper and lemon till the pesto hits all the notes you’re looking for. PS: Large Batch Basil Pesto
No reviews If you’re looking to make a large quantity of pesto, follow this recipe: Large Batch Basil Pesto
