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.
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