A fast, flexible pesto that transforms any leftover herbs into a vibrant, flavorful sauce in just 5 minutes. Perfect for pasta, bread, roasted veggies, or as a finishing touch on meats.

Ingredients

• 4 cups fresh herbs or leafy greens (e.g., basil, parsley, cilantro, mint, spinach)
• 1/2 cup nuts (e.g., pine nuts, walnuts, almonds)
• 1/2 cup cheese (e.g., Parmesan, Pecorino Romano)
• 3/4 cup extra virgin olive oil
• 2 cloves garlic
• Salt and pepper to taste

Preparation

1. Prepare Ingredients: Wash and roughly chop the herbs. Toast the nuts lightly in a dry skillet for 2–3 minutes until fragrant.
2. Blend: In a food processor or blender, combine the herbs, toasted nuts, garlic, and cheese. Pulse until finely chopped.
3. Add Oil: With the processor running, slowly stream in the olive oil until the pesto reaches your desired consistency.
4. Season: Taste and adjust with salt and pepper as needed.
5. Serve or Store: Use immediately or transfer to an airtight container. Cover with a thin layer of olive oil and refrigerate for up to 5 days or freeze for up to 6 months.

Cook’s Notes

• Herb Combinations: Mix and match herbs depending on what you have on hand. Basil + parsley is classic; cilantro + mint is refreshing.
• Nuts: Substitute walnuts or almonds for pine nuts. Toasting enhances flavor.
• Cheese: For dairy-free pesto, omit cheese or use nutritional yeast.
• Serving Suggestions: Toss with pasta, spread on toast, drizzle over roasted veggies, or serve with meats and cheeses.