Fresh herbs … check.
Nuts … check.
Food processor … check.
Well, then it must be time for a pesto making extravaganza.
It’s a banner year for herbs in my garden and one of my favorite ways to preserve that fresh herb taste is to make pesto – all kinds of pesto. I use my classic basil pesto recipe as the general guide for all the various variations. I just swap the herb, nuts and, sometimes, even the cheese.
My first planting of cilantro was beginning to go to seed, so I cut as much as I could and I am letting the rest do what it does. My second planting of cilantro should be ready in a couple of weeks.
I wasn’t sure what nut variation to do but decided on almonds mainly because I have a ton of them in the pantry. And, I thought toasting them would lend a nice flavor.
Ingredients
- 2 cups fresh cilantro leaves
- 1/4 cup toasted, chopped almonds
- 2 garlic cloves
- 2/3 cup extra virgin olive oil
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Directions
- In a food processor add the cilantro leaves and toasted almonds.
- Roughly chop the garlic cloves and add to the food processor.
- Add a pinch of salt and pepper, put on the lid and start the food processor.
- With the food processor on, stream in the extra virgin olive oil.
- When the mixture appears well incorporated, turn off the food processor and pour the pesto into a medium sized bowl.
- Stir in the parmesan cheese.
Then, it was on to the next batch.
This time I went for the parsley.
And, I substituted in walnuts and pecorino romano cheese.
Ingredients
- 2 cups fresh parsley leaves
- 1/4 cup chopped walnuts
- 2 garlic cloves
- 2/3 cup extra virgin olive oil
- 1/2 cup grated pecorino romano cheese
- Salt and pepper to taste
Directions
- In a food processor add the parsley leaves and walnuts.
- Roughly chop the garlic cloves and add to the food processor.
- Add a pinch of salt and pepper, put on the lid and start the food processor.
- With the food processor on, stream in the extra virgin olive oil.
- When the mixture appears well incorporated, turn off the food processor and pour the pesto into a medium sized bowl.
- Stir in the pecorino romano cheese.
When I’m on a pesto-making mission, I prefer to freeze as much as I can for later. However, like most folks, I have a limited amount of freezer space. So, even though I know plastic isn’t an ideal storage vessel, in this instance, I do use it.
I place a pint-sized plastic bag into a pint glass, folding the zipper edge of the bag over the rim of the glass. I scoop all the pesto goodness into the bag, close it up tightly, very carefully removing any air.
I lay the baggies flat in the freezer. Once the pesto is frozen solid I gather all the baggies and can easily store them upright in the freezer door.