 | | Directions | Pesto can be made ahead and refrigerated or frozen; bring to room temperature before serving.
- If making pesto and pasta at the same time, put pasta water on to boil.
- Put all ingredients into food processor and pulse until roughly puréed. Taste for seasoning, add salt, if needed.
- When ready to serve, stir in about 1/4 cup very hot water (using the pasta cooking water is traditional) to thin the pesto to a good serving consistency--that little bit of heat also intensifies the flavors.
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Container: food processor preferable
Servings: 4
|  | | Ingredients | | - | | 1 cup basil leaves, loosely packed |
| - | | 1 cup parsley leaves, loosely packed |
| - | | 1/2 cup mint leaves, loosely packed |
| - | | 1/4 cup marjoram or oregano leaves, loosely packed |
| - | | 1 tablespoon finely chopped rosemary leaves |
| - | | 1 tablespoon finely chopped tarragon leaves |
| - | | 1/2 cup coarsely chopped walnuts |
| - | | 2 tablespoons lemon juice |
| - | | 1/4 cup grated Parmesan cheese, plus more to serve with pesto, if desired |
| - | | 2 cloves garlic, sliced, or more, if desired |
| - | | 1/2 cup olive oil |
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