Magical Pesto Formula

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My homemade pesto usually includes a mix of parsley and basil with walnuts instead of pine nuts, as the former are usually in my pantry. I spotted this array of alternate ingredients for pesto in the September issue of the Food Network Magazine, and plan to use some of my share ingredients to expand my horizons. Have fun!  Lesley

Choose a nut or seed- Toast 1/3 cup in a dry skillet until lightly browned. Cool. Pulse in a food processor until finely ground.
  • Pine nuts
  • Walnuts
  • Pecans
  • Pistachios
  • Sunflower seeds
  • Almonds
  • Cashews
  • Hazelnuts
  • Sesame seeds
  • Pepitas
Choose a base: Add 3 cups total. Choose up to three.
  • Basil
  • Parsley
  • Cilantro
  • Mint
  • Collard greens, chopped
  • Kale, chopped
  • Arugula
  • Watercress
  • Spinach, chopped
  • Romaine, chopped

Choose a seasoning: Add ½ to 1 teaspoon total of the following ingredients. Choose up to three. Add ¼ teaspoon kosher salt and pulse until finely chopped.
  • Garlic, chopped
  • Orange zest, grated
  • Fresh thyme
  • Fresh tarragon, chopped
  • Lemon zest, grated
  • Red pepper flakes
  • Fresh oregano, chopped
  • Fresh rosemary, chopped
Pick a cheese: Grate ½ cup. Add to the food processor and pulse to combine.
  • Parmesan
  • Grana padano
  • Manchego
  • Aged or smoked gouda
  • Asiago
  • Pecorino
  • Gruyere
  • Aged cheddar
Finish the pesto: While pulsing, slowly add ½ cup olive oil. Transfer to a bowl and stir in ¼ to ½ cup of any of the following (optional). Recipe makes enough for 2 pounds pasta.

Mascarpone
Chopped sun dried tomatoes
Chopped olives
Chopped roasted red peppers
Chopped fresh tomatoes
Ricotta

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