Pesto (with any ingredients)
Use this recipe to create your own pesto, or use the examples (in parentheses) to make a traditional basil pesto.
Ingredients
- 1 to 3 garlic cloves
- ⅓ to ½ cup [45 g] nuts (e.g., ⅓ cup pine nuts)
- 3 oz [80 g] leaves from herbs/greens (e.g., basil leaves from 2 medium bunches)
- 1 Tbsp fresh lemon or lime juice (optional*)
- ⅔ cup [35 g] finely grated parmesan or other similar cheese
- ¼ tsp freshly ground black pepper
- ¼ tsp salt
- ¼ cup [50 g] extra-virgin olive oil
Instructions
- Place the garlic and nuts in the bowl of a food processor fitted with the blade attachment. Process until it turns into a thick, chunky paste. Scrape down the sides and add the herbs/greens, citrus juice (if using), pecorino, black pepper, and salt and pulse several times until it’s puréed. With the food processor running, very slowly drizzle the olive oil through the feed tube, allowing it to emulsify into a creamy, bright green pesto.
- Store in a jar in the refrigerator for up to 3 days or freeze. It will last in the freezer for 3 months in a regular sealed container or bag, and will last more like 1 year in the freezer in a vacuum-sealed bag.
Notes
* I add lime juice to cilantro pesto, and lemon juice to kale or mint pesto, but I prefer classic basil pesto without any extra acidity, so I don’t add it for that.
Note on storage and keeping it green: To keep your pesto from turning brown, use the freshest herbs possible, get rid of stems, and dry them very well before using them in this recipe. If you want to make absolutely sure your pesto won’t turn brown, blanch the herbs or greens in boiling water for exactly 5 seconds and then shock them immediately in an ice bath. You can also add the optional citrus juice for further insurance.
Note on veganizing: Use a vegan parmesan to make this recipe vegan. Vegan parmesans are pre-grated and sometimes a bit denser, so use a bit less if you’re measuring by volume (but it’s 35 g either way if you’re measuring by weight).
Find it online: https://cardamomandtea.com/42718/pesto-with-any-ingredients/