pesto
ingredients:
2 cups herbs
3/4 cup nuts
1/4 cup olive oil
1/2-3/4 cup cheese
4 cloves garlic
Salt to taste
Cold water
When it comes to pesto, there are so many options. Use these ratios but experiment with different herb/nut/cheese combinations and I’m sure it’ll be delicious (& tell me which ones are). When I was creating this recipe, I used fresh basil and mint for the herbs, marcona almonds for the nuts and a parmesan reggiano for the cheese. I’ve also tried a basil, walnut and asiago version and loved it.
You’re going to need a strainer and a blender or food processor on hand! Okay, let’s get started.
Remove any stems from your herbs and place them in a strainer, rinse with cold water and let drain.
Place your rinsed herbs in a blender or food processor. You’ll want 2 cups of herbs when pressed down (for context I used 115 grams of basil and 15 grams of mint for mine).
Add your nuts, olive oil, cheese and garlic cloves into the blender and begin blending!
Have some cold water nearby because you’ll slowly pour in a very small amount to preserve the herbs and also make it easier to get a better texture.
Add in some salt to taste, depending on how salty your cheese is will help guide the amount of salt needed.
Continue to blend until you have the texture you’d like and store in a glass container in the fridge. Add to fresh pasta, toast, eggs, etc. the sky's the limit!