About This Recipe
Note: This recipe can easily be doubled. Any leftover pesto can be stored in the freezer for up to several months. The addition of grapeseed oil here is meant to make for a little lighter flavor, but you can use solely olive oil.
- 2 garlic cloves
- 1 pinch salt
- 1/4 cup (35 g) pine nuts
- 1/4 cup (30 g) pumpkin seeds
- 1 handful (15 g) basil leaves
- 1 handful (25 g) sorrel leaves
- 2 Tbsp plus 2 tsp olive oil
- 2 Tbsp plus 2 tsp grapeseed oil
- 1/2 cup (25 g) parmesan, grated
Step 1Put the garlic cloves, a pinch of salt, and half of the pine nuts and pumpkin seeds in a food processor and pulse 2 or 3 times, just to start breaking them up. Add half of the basil and sorrel and pulse 2 or 3 times.
Step 2Add the rest of the nuts, pumpkin seeds, basil, and sorrel and pulse several times. Pour in the olive and grapeseed oils and pulse just to a coarse puree.
Step 3Transfer the pesto to a bowl and stir in the cheese, if using, just before serving. It will keep in the refrigerator, covered with a thin layer of oil, for up to 1 week.
Level Up: There’s no argument against making pesto with a mortar and pestle (it’s just that not everyone has one large enough, and it should be marble or stone)
Try It With: Pasta, of course; as a dip for crudités; tossed with steamed vegetables and served with rice or other grains; mixed into salad dressing; smeared on toast
Zero Waste: Use any leftover herbs or trimmings for stock