Elizabeth Branch
April 18, 2014

Pesto is usually a sauce made with fresh basil, but it can also be made from many different herbs. Here's how you can create your own signature version based on what's in season or what you prefer.

Make a basic mixed herb pesto.

  • Start with 1 1/4 (tightly packed) cup of one herb. Then add 1/4 cup of a second herb that complements the first. Place the herbs in a food processor fitted with the chopping blade. Add three tablespoons of water, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Process just until well-combined. The pesto might still be grainy, but it won't have any bits or lumps.
Try adding in extras.
  • Before processing, you can add in 1/4 cup finely grated, hard cheese.
  • About three tablespoons of chopped (unsalted) nuts or seeds will also add new levels of flavor to your pesto. Try toasting nuts before adding them to the food processor.
  • Try adding about two tablespoons of one of the following: drained and rinsed capers, drained bottled pimientos, roasted red bell peppers, pliable sun-dried tomatoes, lemon rind, or minced garlic.

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