Got herbs in your garden or CSA? Make pesto! There’s much room for creativity, it’s marvelous and versatile stuff, and stores for weeks in the refrigerator.
The Basics…
- 1 Bunch of Leafy Herbs (Basil, Parsley, Arugula, Oregano, etc.)
- 1 Tbsp Nuts (Pine Nuts, Almonds, Walnuts, Pistachios, etc.)
- 1 clove garlic
- 1/3 cup olive oil
- 1/3 cup hard cheese (Parmigiana, Romano, Asiago, etc.)
Almond Romano Pesto
- 1 bunch Parsely
- 1 Tbsp Almonds
- 1 clove garlic
- 1/3 cups olive oil
- 1/3 cup Pecorino Romano Cheese
Toss it all into the food processor and process until it becomes a paste. Step back and smell the herbs. Your whole house will now smell fresh and green. Happy sigh. Add more olive oil if it’s too thick. Store in a lidded jar with a layer of olive oil, which will help it keep its bright color. Use it on pastas, in sandwiches, and on bruschetta, which is an Italian-style toast.
When you’re ready to use, scoop out what you need, making sure the layer of olive oil is still enough to cover.
