Any Herb Pesto

Name: Any Herb Pesto
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: about 1 cup
Ingredients: 1 1/2 cups loosely packed fine herbs, such as chives, basil, tarragon, parsley, chervil and/or dill; 1/2 cup loosely packed spinach or arugula; 1/4 cup (20 grams) finely grated Parmigiano-Reggiano; 1/4 cup (35 grams) roughly chopped nuts, such as pine nuts, pistachios or walnuts; 2 cloves garlic, smashed; 1/2 lemon, zested and juiced; 4 to 6 tablespoons extra-virgin olive oil, plus a bit more for storage; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 15 min
Active: 15 min

Yield: about 1 cup

Combine it with pasta, spread it on a sandwich or try it as a delicious topping on Mary's Any Herb Pesto Pizza.

Level: Easy

Total: 15 min
Active: 15 min

Yield: about 1 cup

Ingredients

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1 1/2 cups loosely packed fine herbs, such as chives, basil, tarragon, parsley, chervil and/or dill

1/2 cup loosely packed spinach or arugula

1/4 cup (20 grams) finely grated Parmigiano-Reggiano

1/4 cup (35 grams) roughly chopped nuts, such as pine nuts, pistachios or walnuts

2 cloves garlic, smashed

1/2 lemon, zested and juiced

4 to 6 tablespoons extra-virgin olive oil, plus a bit more for storage

Kosher salt and freshly ground black pepper

Directions

Add the herbs, spinach or arugula, Parmigiano-Reggiano, nuts, garlic, lemon zest and lemon juice to a food processor and pulse a few times to roughly chop.
Add in 4 tablespoons of the oil and blend until smooth, adding more oil if needed to reach a saucy consistency. Season to taste with salt and pepper.
Transfer the pesto to a resealable container or jar, cover with a thin layer of olive oil and store in the fridge for up to 1 week or in the freezer for up to 3 months.