Late-Summer Pesto

Name: Late-Summer Pesto
Yield: Makes a generous 2 cups
Ingredients: ⅓ cup toasted nuts or seeds, such as pine nuts, walnuts, sunflower or pumpkin seeds, or a combination; 2 pinches of kosher salt; 1 cup mild extra-virgin olive oil, plus more as needed; 2–3 cups fresh herbs or greens of choice, such as basil, watercress, or arugula; 2–4 cloves garlic; Grated lemon zest, for seasoning (optional); ¾ cup grated hard cheese, such as Parmesan, grana, pecorino, Manchego, or aged Gouda or a combination; Pinch of red chile flakes (optional)

Preparation info

Makes a generous
2 cups

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

Ingredients

2–4 cloves garlic
2 pinches of kosher salt
1 cup

Sauce
Vegetarian
Summer
Gluten-free

Method

In a food processor, combine the garlic, salt, and a splash of oil and blitz until the garlic is broken down. Add the nuts and blitz again with a tad more oil until a chunky paste forms. Add the herbs and the rest of the oil and blitz until the desired texture is reached. Stir in the cheese with a rubber spatula and then stir in a little more oil if needed for a good consistency. Taste and seas