With this recipe, you can make almost any kind of pesto. Choose your own herb or leafy green and nut or seed combo, then mix it all together with the cheese, garlic, and olive oil.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Condiment
Cuisine: American, Italian
Author: Melanie Steele, RD
Ingredients
2cupsfresh herbs or leafy greenchopped
1/3cupnuts or seeds
1/2cupgrated Parmesan cheese
2clovesgarlic
1/2cupolive oil
Instructions
Add greens, nuts, Parmesan, and garlic to the bowl of a food processor or blender and process until finely chopped. You may need to stop the motor and scrape down the sides of the bowl a few times.
With the motor running, slowly add the olive oil until the desired thickness is reached. You may need to add more than 1/4 cup of olive oil if you prefer your pesto on the thinner side.
Notes
Omit the Parmesan cheese if you plan to freeze the pesto. Add it in after it's thawed out, just before use.You can substitute half the amount of nutritional yeast for Parmesan cheese if you are vegan.