Non-Basil Pesto
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
50
Sourness
34
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Walnut (chopped)1 clove
Garlic2 cups
Green (tightly packed)1 cup
Freshly Grated Parmesan2 cup
Extra-Virgin Olive OilDirections:
1
In a food processor, combine the nuts and garlic and pulse until coarsely chopped
2
Add your greens of choice and the cheese and pulse until finely ground
3
With the processor running, add the oil
4
Taste and season with salt and pepper
5
Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months
6
In a food processor, combine the nuts and garlic and pulse until coarsely chopped
7
Add your greens of choice and the cheese and pulse until finely ground
8
With the processor running, add the oil
9
Taste and season with salt and pepper
10
Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months