Kitchen Sink Pesto

A true "kitchen sink" recipe, it's incredibly versatile and forgiving, allowing you to create a delightful sauce with whatever ingredients you have on hand. It's the go-to solution for using up herbs and nuts that are inching closer to their expiration date, cheese remnants from your last gathering, or greens that are one step away from the compost bin.

This versatile sauce traditionally stars fresh basil, pine nuts, garlic, Parmesan cheese, and extra-virgin olive oil. But the magic of pesto is that you can swap, mix, and match these components, tailor them to your taste. Have walnuts or almonds instead of pine nuts? Perfect. Experiment with their earthy notes. Out of basil? Try kale or spinach to create a nuttier, earthier pesto. Parmesan running low? Pecorino Romano can bring a sharper, saltier twist. What's more, pesto can give new life to leftovers or forgotten produce. That handful of arugula or that bunch of cilantro that's about to wilt can turn into a vibrant pesto, revitalizing your dishes. The ends of a bag of mixed nuts can be the basis for a unique pesto adventure.

2 cups fresh basil leaves (or variations like kale or spinach for a unique twist)

2 cloves garlic (adjust to taste)

1/3 cup nuts (traditional pine nuts, or experiment with walnuts, pistachios, or almonds)

1/2 cup grated Parmesan cheese (feel free to use Pecorino Romano for a sharper flavor)

1/2 cup extra-virgin olive oil

Salt and black pepper to taste

A squeeze of fresh lemon juice (or lemon preserves)

Instructions:

Prepare the Herbs: Begin by washing and drying 2 cups of fresh basil leaves. If you're trying a variation like kale or spinach, wash and pat them dry as well.

Toast the Nuts: In a dry pan, lightly toast your choice of nuts over low heat until they become fragrant. This can take about 3-5 minutes. Be careful not to burn them.

Combine Ingredients: Place the basil (or the greens of your choice), toasted nuts, 2 cloves of garlic, and 1/2 cup of grated Parmesan (or Pecorino Romano) cheese in a food processor.

Blend: Pulse these ingredients while slowly pouring in 1/2 cup of extra-virgin olive oil. Continue to blend until the mixture reaches your desired consistency. If it's too thick, you can add more olive oil.

Season: Add salt, black pepper, and a squeeze of fresh lemon juice to taste. Remember that Parmesan or Pecorino are salty cheeses, so adjust the salt accordingly.

Adjust the Flavor: Taste your pesto and adjust the ingredients to your liking. You can add more garlic, cheese, nuts, or greens if you prefer a different balance of flavors.

Variations:

Nut Variations: Experiment with different nuts like walnuts, pistachios, or almonds. They will impart unique flavors and textures to your pesto.

Greens Variations: Instead of basil, try using kale, spinach, arugula, or even a combination of greens. This will change the color and taste of your pesto.

Cheese Variations: While Parmesan and Pecorino are the classics, you can try different hard cheeses like Asiago or Manchego for distinct flavor profiles.

Herb Variations: Add other herbs like parsley, cilantro, or mint to the mix to create herb-infused pesto.

Extra Ingredients: Customize your pesto with ingredients like sun-dried tomatoes, roasted red peppers, or roasted garlic for unique twists.