Pesto is derived from the Italian word "pestare" ("to pound"). It’s traditionally made in a mortar and pestle, but using a food processor is much faster. Blanch any hearty vegetable like cauliflower, kale, or spinach, then shock in an ice-water bath and drain. Pulse with cheese, nuts, and seasonings until coarsely chopped. Drizzle with oil and continue processing until smooth.
Recipes
Smoky Bell Pepper Pesto on Grilled Chicken Sandwiches
Carrot-Pistachio Pesto with Bulgur and Chickpeas
Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes
Broccoli Rabe Pesto with Whole-Wheat Pasta and Turkey Sausage
Classic Omelet With Spinach-Basil Pesto
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