Classic Country House Pesto (with variations)

Ingredients

½ cup pignoli (pine) nuts

3 large garlic cloves

4 cups loosely packed fresh basil leaves, stems removed

¼ cup extra virgin olive oil

½ cup freshly grated Parmesan cheese

Traditional Pesto with Walnuts

Basil & Arugula Pesto

½ cup pignoli (pine) nuts

3 large garlic cloves

2 cups loosely packed fresh basil leaves, stems removed

2 cups loosely packed arugula

¼ cup extra virgin olive oil

½ cup freshly grated Parmesan cheese

Basil & Arugula Pesto with Lemon

½ cup pignoli (pine) nuts

3 large garlic cloves

2 cups loosely packed fresh basil leaves, stems removed

2 cups loosely packed arugula

¼ cup extra virgin olive oil

3 tablespoons grated lemon zest

3 tablespoons freshly squeezed lem­on juice

½ cup freshly grated Parmesan cheese

Arugula Pesto

½ cup toasted walnuts

3 large garlic cloves

4 cups loosely packed arugula

¼ cup extra virgin olive oil

½ cup freshly grated Parmesan cheese

Directions

In a food processor, chop the nuts and garlic until fine. Add the basil and let it go until a semi-smooth paste forms. While the machine is going, drizzle in the olive oil and keep processing until smooth. Add the Parmesan cheese and process to incorporate. If the consistency is too thick, drizzle in a little more olive oil and pulse to incorporate.

Follow these directions for all variations.

Use the same ingredients as the Classic Country House Pesto, replacing the pignoli nuts with ½ cup toasted walnuts.