Name: Pesto: A Guide
Yield: 4
Cuisine: Italian
Ingredients: 1/3c toasted nuts, any kind you like; The juice and zest of 1 lemon; 2 oz parmesan cheese; 1 bunch of fresh herbs, arugula, spinach, or other tender greens; OR a bunch of more fibrous greens or vegetables that have been blanched and wrung dry; OR a combination of both; 2 cloves of garlic, grated; Salt, pepper, cayenne for seasoning; 1/2 cup or more of olive oil

Description

Every chef needs a good pesto guide! Read the recipe and play around with different combinations of nuts, oils, and soft or hearty greens.

Ingredients

Scale

1/3c toasted nuts, any kind you like
The juice and zest of 1 lemon
2 oz parmesan cheese
1 bunch of fresh herbs, arugula, spinach, or other tender greens; OR a bunch of more fibrous greens or vegetables that have been blanched and wrung dry; OR a combination of both
2 cloves of garlic, grated
Salt, pepper, cayenne for seasoning
1/2 cup or more of olive oil

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Instructions

Place everything except for the olive oil in a large food processor and pulse until all the ingredients are finely chopped, stopping to scrape down the sides as often as necessary.
Then process on low, and with feed tube uncovered, stream in the olive oil very slowly. If it still resembles a paste after you've streamed in 1/2 cup, add more until it looks smooth, more like a thick, glossy smoothie. Taste and adjust seasoning as needed.