(Almost) Any-Herb Pesto

(Almost) Any-Herb Pesto | ChopChop

Description

Classic Italian pesto is made from basil, pine nuts, and Parmesan, but we love to mix it up by substituting different herbs, nuts, and cheeses. We’ve made suggestions for some of our favorite pestos, but try making up your own blends (we even love making it with spicy greens, like arugula). Pesto is great mixed into pasta and grains, as a spread on sandwiches, burgers, tofu, fish, and chicken, or dolloped on chili and soups. It has a strong taste, so a little goes a long way!

Hands-on time: 20 minutes
Total time: 20 minutes
Makes: 2 Servings

Kitchen Gear: 

Cutting board
Sharp knife (adult needed)
Measuring cup
Measuring spoons
Food processor or blender (adult needed)
Rubber spatula

Ingredients

2  
garlic cloves or scallions, sliced
1 1⁄2 cup
packed fresh herb leaves: basil, parsley, mint, or cilantro (or a combination)
1⁄3 cup
raw or lightly toasted almonds, pine nuts, walnuts, or pecans (to toast the pecans, put them on a small baking sheet in a 350-degree oven until they are fragrant and look a shade darker, about five minutes)
1 cup
grated parmesan, romano, or asiago or shredded cheddar or crumbled feta or goat cheese
3 cups
olive oil
1⁄2 teaspoon
salt

Instructions

  1. Put the garlic, herbs, and nuts in the bowl of the food processor fitted with a steel blade or a blender and process until well chopped.
  2. Add the cheese, olive oil, and salt and process until smooth, stopping from time to time to scrape down the sides of the blender jar or food processor bowl with the spatula.
  3. Use right away, or transfer to a container, cover, and refrigerate up to 3 days.