Pesto sauce: preparation options

1. Choose nuts or seeds.

Toast 1/3 cup in a dry frying pan until light golden brown; cool. Finely chop in a food processor.

• Almond
  
• Cashews
  
• Hazelnut
  
• Pecans
  
• Peeled pumpkin seeds
  
• Pine nuts
  
• Pistachios
  
• Sesame
  
• Sunflower seeds
  
• Walnuts

2. Choose a base.

Add no more than 3 ingredients (3 cups total).

• Arugula
  
• Basil
  
• Cilantro
  
• Kale, chopped
  
• Kale, chopped
  
• Mint
  
• Parsley
  
• Romaine lettuce, chopped
  
• Spinach, chop
  
• Watercress

3. Choose spices.

Add 0.5-1 teaspoon of the following ingredients (choose no more than 3); add 1/4 teaspoon of salt and chop thoroughly in a food processor.

• Fresh thyme
  
• Fresh oregano, chopped
  
• Fresh tarragon, chopped
  
• Fresh rosemary, chopped
  
• Garlic, chop
  
• Lemon zest, grated
  
• Orange zest, grated
  
• Red pepper flakes

4. Choose cheese.

Grate 1/2 cup cheese, add to a food processor and pulse to combine.

• Aged Cheddar
  
• Aged or smoked Gouda cheese
  
• Asiago
  
• Grana Padano
  
• Gruyere
  
• Manchego
  
• Parmesan
  
• Pecorino

5. Complete cooking.

Slowly pour in 1/2 cup olive oil, whisking constantly to combine. Transfer the pesto to a bowl and stir in 1/4 to 1/2 cup of any of the ingredients below (optional). You'll get about 1 cup of pesto; use about 1/2 cup for 1 pound of pasta.

• Fresh tomatoes, chopped
  
• Mascarpone
  
• Pitted olives, chopped
  
• Ricotta
  
• Roasted red pepper, chopped
  
• Sun-dried tomatoes, chopped

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