Six Herb Pesto Recipe

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All pesto is good; this one is especially so. The amounts of individual herbs can be varied to suit preference or availability. Just be sure to use very pungent flavors in smaller quantities to maintain a balanced final taste.
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  • 1 basil leaves, loosely packed
  • 1 parsley leaves, loosely packed
  • 1/2 mint leaves, loosely packed
  • 1/4 marjoram or oregano leaves, loosely packed
  • 1 finely chopped rosemary leaves
  • 1 finely chopped tarragon leaves
  • 1/2 coarsely chopped walnuts
  • 2 lemon juice
  • 1/4 grated Parmesan cheese, plus more to serve with pesto, if desired
  • 2 garlic, sliced, or more, if desired
  • 1/2 olive oil
Container: food processor preferable

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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