PESTO

Of course, everyone knows the classic story of the pesto: basil, pinenuts, parmesan, olive oil. However, legend foretold that one could make pesto out of any nut, cheese, herb, or green. We ventured to discover the truth of the matter; please enjoy the fruit of our labor.

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Method

Serves: 2-4

Mortar and Pestle Pesto Method:

1. Add the garlic, salt, and nuts of choice to the mortar. Using the pestle, muddle the ingredients in a circular motion until it becomes a paste.

2. Add the herbs and/or greens to the mortar. Using the pestle, pound the leaves into the garlic paste. If the leaves are taking a while to break down, add a splash of olive oil.

3. Once the greens have broken down, add the cheese and combine using the pestle. 

4. Add a small amount of oil at a time, pounding in between to combine the pesto, until the pesto reaches your desired consistency. If your pesto begins to break, add another sprinkling of grated cheese.

5. Use immediately or store the pesto in an airtight container. Before closing the lid, add a thin layer of olive oil on top of the pesto to prevent discoloring. Store in the refrigerator for up to 1 week.

Food Processor Pesto Method:

1. Combine the garlic, salt, and nuts of choice in the bowl of a food processor. Pulse the ingredients until they are the consistency of sand.

2. Add the herbs/greens and cheese to the food processor and process until the ingredients are combined.

3. With the food processor running, slowly pour the olive oil down the feed spout. Continue processing until the sauce is thoroughly combined and homogenous.

4. Use immediately or store the pesto in an airtight container. Before closing the lid, add a thin layer of olive oil on top of the pesto to prevent discoloring. Store in the refrigerator for up to 1 week.

Ingredients

Basil Pesto Ingredients: 

• 1 clove garlic

• 1 tsp kosher salt 

• 1 oz  pine nuts

• 2 Cups (~1 ½ oz) basil leaves, packed (optionally blanched)

• 1 ½  oz parmesan reggiano, grated

• 2 ½ - 3 ½ oz extra virgin olive oil

Kale Pesto Ingredients:

• 1 clove garlic

• 1 tsp kosher salt 

• 1 oz roasted almonds

• 1 ½ oz curly kale, blanched 

• ½ oz parsley leaves

• ¾ oz parmesan cheese, grated

• ¾ oz pecorino cheese, grated

• 2 ½ - 3 ½ oz extra virgin olive oil

Sun-dried Tomato Pesto Ingredients: 

• 1 garlic clove

• 1 tsp kosher salt 

• 1 oz  almonds

• 2 oz sundried tomatoes, drained + rinsed 

• ¼ oz basil leaves

• 1 ½  oz parmesan reggiano, grated

• 2 ½ - 3 ½ oz extra virgin olive oil

Sugar Snap Mint Pesto Ingredients:

• 1 clove garlic 

• 1 tsp kosher salt 

• 1 oz pistachios

• 1 oz sugar snap peas 

• ½ oz  fresh mint, packed

• 1 tsp lemon zest

• 1 ½ oz ricotta salata 

• 2 ½ - 3 ½ oz extra virgin olive oil

Carrot Top Pesto Ingredients:

• 1 garlic clove

• 1 tsp kosher salt 

• 1 oz pumpkin seeds

• 1 oz carrot tops, rinsed

• ¾ oz parsley, packed

• 1 ½  oz cotija, crumbled

• 2 ½ - 3 ½ oz extra virgin olive oil