Ingredients

• 2 cups fresh basil leaves, or any other greens you choose
• 1/4 cup grated parmesan cheese
• 1 clove garlic
• 1/3 cup toasted nuts — pine nuts are classic, but you can also use walnuts, pistachios, pecans, almonds, or substitute pumpkin seeds for a nut-free version
• 1 tsp salt
• At least 1/3 cup olive oil, more as needed

Instructions

1. Using a food processor or blender, puree the greens, cheese, garlic and nuts until mostly smooth.
2. Add the salt and, with the food processor running, stream in olive oil until you have a pesto sauce that’s the right consistency for your liking. You’ll most likely need at least 1/3 cup to bring the sauce together.
3. Pesto is great on pasta, but also on sandwiches, mixed with cream cheese or goat cheese for a spread on crackers or a dip for veggies, stirred into soup or salad dressings…the possibilities are endless! It will last in the refrigerator for up to a week, or can be frozen in airtight containers for up to 6 months.