4 cupsarugula, spinach, chard, kale or a mixture of hearty greens and herbs
5-7clovesgarlicpeeled
1/2cupnuts of choicetoasted and cooled, optional
1/2-3/4cupsemi hard cheese Parmesan, Pecorino, Asiagograted or shredded
1/4cuplemon or lime juice
1/2teaspoon salt
1/2teaspoonblack pepperpreferable freshly ground
1/2-3/4cupolive oilbest quality for best pesto
Instructions
Place all ingredients in the bowl of a food processor except olive oil. Blend until smooth but still a bit grainy. With the motor running, slowly add the olive oil and pulse 10-12 times. Season to taste with additional saltStore in a covered jar in the refrigerator for a couple of weeks.
Notes
Great on pasta, as a dip with bread or fresh vegetables. Toss with warm potatoes or rice; drizzle on pizza.