Use combinations of your favorite herbs and nuts for a different flavor. Enjoy swirled into stews or soups and over casseroles for a bit of extra herb flavor.
Serves: 12Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 3⁄4 cup pine nuts
- 2 cups tightly packed basil leaves
- 1 cup tightly packed parsley leaves
- 1 cup tightly packed cilantro leaves
- 1⁄2 cup grated Parmesan cheese
- 3 large garlic cloves, minced
- 1⁄4 tsp. salt
- 1 tsp. ground black pepper
- 1⁄2 cup extra-virgin olive oil
- Preheat the oven to 350°F. Spread the pine nuts on baking sheet. Bake for about 5 minutes; stir. Continue to bake for 10 minutes until nuts are golden brown and highly aromatic, stirring occasionally. Let nuts cool completely; chop finely.
- Fill a heavy medium saucepan halfway with water. Place over medium heat; bring to a boil. Next to pot, place a large bowl filled with water and ice. Using tongs, dip the herb leaves into boiling water. Blanch for 3 seconds; quickly remove from boiling water and place in ice water. Repeat process until all basil has been blanched, adding ice to water as needed. Drain herbs in colander and pat dry with a towel.
- In a blender or food processor, combine the pine nuts, basil, parsley, cilantro, Parmesan cheese, garlic, salt, pepper, and all but 1 tablespoon olive oil; process until smooth and uniform. Pour into airtight container and add remaining olive oil to top to act as a protective barrier. Pesto can be stored in the refrigerator for up to 5 days.