Pesto can be used for many things. It can be added to sauces, cream or broth. Used as a rub for searing fish. As salad dressing ingredient or seasoning for veggies. Pesto is also not limited to basil, garlic and pine nuts. Cilantro and pumpkin seed is nice or parsley and garlic, spinach walnut, sun-dried tomato and garlic, the list goes on. I also like to make pesto up ahead of time and keep it in the freezer!!
No matter what flavor you prefer this recipe is basic and interchangeable.
When making basil pesto i normally don’t add Romano cheese until i have cooked the pesto into a sauce so the cheese doesn’t burn
4 cups lightly packed herb (basil, cilantro on and on)
4 garlic cloves peeled
1/4 cup nut or seed ( pine nut, walnut, pumpkin seed…)
1/2 cup extra virgin olive oil
1/2 teaspoon salt and pepper mix ( if using sun-dried tomato or other salty items like black olive you may not need salt, best to wait till your done pureeing to taste and adjust )
METHOD TO THE MADNESS
1) you may want to toast your seeds or nuts first
2) place all ingredients into blender or food processor and blend until its a paste!!!