The great thing about pesto is that you can add anything you want to it.
3 cloves garlic or ½ c. garlic scapes
2 c. fresh basil leaves, oregano, parsley, lemon balm or any combination you desire
¼ c. nuts (pine, walnut, pecans)
1 ½ t. salt
¼ t. pepper
½ cup olive oil
3 oz. Parmesan
Combine all ingredients except oil and cheese in blender or processor. Add half the oil. Process while adding other half the oil. Stir in cheese and toss with hot cooked pasta or rice.
Note: Pestos freeze well -- omit the cheese until ready to use. Freeze in ice cube trays and store in freezer bags. Add pureed tofu or Greek yogurt to any pesto when serving for added nutrition.
©Kate Jerome 2019