Classic Pesto

3 cloves garlic
2 c. fresh basil leaves
¼ c. nuts
1 ½ t. salt
¼ t. pepper
½ cup olive oil
3 oz. Parmesan

Combine all ingredients except oil and cheese in blender or processor. Add half the oil. Process while adding other half the oil. Stir in cheese as you serve.

Kale or Swiss Chard Pesto for the freezer

3 T. toasted pecans, walnuts or pine nuts (toasting gives them a fabulous flavor that raw nuts don’t have)
7 c. greens, stems removed
1/4 chopped fresh basil
2 T. lemon juice
1/2 t. salt
1/4 t. pepper
2 garlic cloves, minced (or substitute ½ cup chopped garlic scapes)
2 T. water
1 T olive oil

Place ingredients through garlic in food processor – process until smooth. Slowly pour water and oil through chute with processor on until well blended. Add 1/4 c. Parmesan cheese when serving.

Roasted Red Pepper Pesto

1 c. fresh basil leaves
1/4 c. Parmesan
1 T. walnuts, toasted
1 T. olive oil
1/4 t. salt
1/8 t. pepper
4 large red peppers, roasted and peeled

Blend and serve over pasta or fish.

Herb Pesto

one bunch of parsley, mixed with other herbs of choice
2 garlic cloves
¼ c. toasted nuts
1 tablespoon olive oil
Juice of ½ a lemon
salt and pepper to taste
And, if you like it spicy, 2 jalapeno peppers, seeded
Blend and enjoy tossed with pasta and Parmesan cheese. Also makes a great sauce over fish or vegetables

Garlic Scape Pesto

½ c. garlic scapes
2 c. fresh basil leaves, oregano, parsley, lemon balm or any combination you desire
¼ c. nuts (pine, walnut, pecans)
1 ½ t. salt
¼ t. pepper
½ cup olive oil
3 oz. Parmesan
Combine all ingredients except oil and cheese in blender or processor. Add half the oil. Process while adding the other half of the oil. Stir in cheese and toss with hot cooked pasta or rice.