Great Pesto Recipe

Pesto Recipe With Variations

This is a simple pesto recipe with some suggestions for variations. We are huge fans of the simple mixture of tasty greens, olive oil, nuts, garlic and cheese that is called Pesto. We grow our own greens in the summer and make it constantly. Here is a great recipe from our friend Dawn Brockett.

Tools:

Food processor

Serving Suggestions:

• Can be made vegan. Just omit the cheese.
• My favorite way to eat pesto is to slather it hedonistically on chunks of delicious sourdough bread–quintessential summer!
• Toss with warm, drained pasta. Serve hot or cold. Before serving, add an extra grating of cheese on top off the whole mess.
• Use with chopped, sun-dried olives as a decadent omelette filling.
• Stir into vegetable soup to make classic pistou soupe.
• Use as a sandwich spread.
• Use as a layer in lasagne.
• Layer with roasted tomatoes and fresh mozzarella or burrata for a knock-your-socks-off variation on caprese.

Notes:

How smooth you like your pesto is a matter of personal preference.

If using kale, chard, arugula or other green with a tough stem, use only leaves. Soft herb stems, such as basil or parsley, will combine fine and will add a lovely depth of flavor.

When making pesto with spicy or bitter greens, such as kale, arugula or chard, I often add a drizzle of honey or maple syrup to balance the flavors.

To wash or not to wash:

Herbs from the garden (mint, kale, arugula–yes and basil, parsley–no).
Purchased greens–yes. Wash in vinegar water solution.

Herb/Green and Nut Combos Recommends — imminent flexibility

Types & strenghts of garlics – and why it is important to pre-chop it.

Parmesan – Flavor & Cultural history and why to never buy that green can of powdered dust.