One simple formula to transform fresh herbs into homemade pesto.
In the early spring, I go a little hog-wild buying packets of seeds.
Come late June and July, I am a much more laid-back person.
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I’ve turned into mellow summertime Katie.
My garden will be bursting, comically so, with enough herbs for an entireCSAcommunity to share.
I’ll leave the whole tying and drying business for another year.
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My solution is to let the food processor do the work andmake pesto!
Pesto is silly-easy, and it’s not just for basil, my friends.
Basil is just the gateway herb to a world of delicious herbal pesto combinations!
You could even use greens such as cress, spinach or arugula too!
They can be overpowering used in the quantities mentioned here.
Parsley has a neutral flavor and would be a good match.
double-check you wash the herbs really well.
Some herbs (like dill) can have a surprising amount of grit and sand in them.
Fit a salad spinner with the basket and fill with cold water.
(Alternatively, use a large bowl.)
Spin the herbs dry.
Then measure out 2 cups of herbs.
You want to pack them into the 2-cup measuring cup, without smashing them.
Cover it and turn the motor on.
Speaking of garlic, my advice is to not overdo it on the garlic.
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One clove of raw garlic is plenty for this size batch.
Any more than that and the nuances of the other ingredients get lost.
Nuts
Everyone knows and loves pine nuts in pesto, but there are so many more options out there!
Pistachios, walnuts, almonds, pecans, hazelnuts and more!
Even sunflower seeds or pepitas (green pumpkin seeds) work for nut-free versions.
Just chop larger nuts a little before measuring them into a 12-cup measuring cup to get an accurate amount.
If you’re feeling ambitious, you could toast and cool the nuts as well for even more flavor.
Cheese
Parmigiano Reggiano is wonderful in pesto, but so are Asiago, Pecorino and other hard aged cheeses.
Grating the cheese into a fine powder will ensure the pesto has the smoothest texture possible.
Just 14 teaspoon salt will do, as the hard cheese also is quite salty.
Olive Oil
Once the cheese, herbs and nuts are pureed, that’s when you add the oil.
The mixture will start to really get going and liquefy at this point.
To make a looser pesto (one that could be drizzled) increase the oil to 2/3 cup.
Before transferring the pesto to a storage container, taste a little bit and adjust it if necessary.
Have fun with it!
The surface of the pesto that’s exposed to air will turn very dark green.
This color change is harmless, but not so pretty.
Jars work well for storage, as do resealable containers.
This recipe makes 112 cups, which can be divided into two separate containers for two meals.
Refrigerate the pesto for up to a week or freeze it for 2 to 3 months.
Easy No-Recipe Ways to Use Herb Pesto
1.
Drain the pasta and peas and mix with sliced grilled sausage and herb pesto.
Loosen with a bit of the pasta-cooking liquid if you like.
Spread herb pesto on whole-wheat pitas and top with shredded Fontina cheese for an easy vegetarian toaster-oven pesto pizza.
Use instead of ketchup for burger night!
Mix herb pesto with Greek yogurt and a little mayo for a fresh take on potato salad.
