Best for: Basil, cilantro, parsley, tarragon and mint.
Keep: Refrigerate for up to 3 days; freeze for up to 6 months.
Use: Toss with pasta, swirl into soup, drizzle onto veggies, mix with plain yogurt for a dip or dollop onto pizza.
Directions: Place 2 cups packed herbs (one type or a combination) in a food processor. Add 1/2 cup grated parmesan cheese. 1/3 cup toasted nuts or seeds. 2 cloves of garlic, 1/2 teaspoon salt, and 3/4 cup olive oil; process until smooth “While traditional basil pesto use pine nuts, experiment with almonds, walnuts , hazelnuts, pepitas, cashews, or pecans.
Storage : Cover the pesto with a thin layer of olive oil before storing.