Herb Pesto

1. 1

   Combine the herbs and kosher salt in a food processor and pulse until coarsely chopped. Add garlic, pine nuts and process until coarsely chopped. Add half of the oil and process until fully incorporated and smooth. Season with pepper and extra salt if needed.

2. 2

   If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

3. 3

   If freezing, transfer to an airtight container or ice cube tray; drizzle a little oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

4. 4

   Note: Try adding parsley to your basil pesto to give it a vibrant green color.

* Per serving · 4 servings · Values may vary.