Pesto
Classic pesto is made with basil, pine nuts, parmesan cheese, olive oil, and garlic. The garlic and olive oil seem essential, though you may find substitutes (garlic scapes!). But any herbs can be substituted for basil; arugula, spinach, and fennel fronds are also possibilities. Any hard, grate-able cheese, such as asiago or Grana Padano, can take the place of parmesan. Walnuts, pecans, almonds, or hazelnuts can be used instead of pine nuts (which are pricing themselves out of the market). Melissa from Yorkville CSA has told us that she makes a fabulous pesto with sunflower seeds and fennel fronds, which works for her because some of her family members are allergic to nuts.
Equipment
- Food processor
Ingredients
- 2 cups clean herb leaves, tightly-packed and stripped from their stems
- 1 to 2 garlic cloves, or 6 to 12 inches of garlic scapes
- ½ cup olive oil
- ½ cup grated cheese, such as parmesan
- salt and pepper to taste
Instructions
- Put all the ingredients, except for the salt, into the bowl of a food processor. Pulse a few times, then puree until smooth. Add ¼ teaspoon salt, then taste and adjust salt.
- Pack into a glass jar with a tight lid. Pour a thin layer of olive oil on top. The olive oil will ‘seal’ the pesto and prevent air from entering and oxidizing it; otherwise, it may turn brown on top. The pesto will last in the fridge for a week or two.
- Pesto also freezes beautifully. Transfer to a freezer-safe container, label, and freeze.