Quick 5-Minute Herb Pesto Trick That Surpasses Any You've Tasted

The Versatility of Pesto Beyond Basil

It’s not just for basil. In fact, the whole recipe is totally customizable. Pesto can be made with any soft herb, nut, or cheese, making it a versatile and long-lasting addition to your kitchen.

Key Takeaways

• Transforming fresh herbs into pesto helps prevent food waste by extending their shelf life.
• A simple formula allows for customization using various ingredients.
• Proper storage can keep pesto fresh for up to five days in the fridge or six months in the freezer.

Many cooks have experienced the frustration of buying fresh herbs only to watch them wilt in the crisper drawer. This common issue can be solved by turning those herbs into pesto, which not only preserves them but also adds a burst of flavor to meals.

The Pesto Formula

According to Dan Pashman, creator of the Sporkful podcast and author of Anything’s Pastable, pesto doesn’t have to rely on traditional ingredients like basil, Parmesan, or pine nuts. He suggests using any combination of greens, nuts, and cheeses.

The basic formula includes 4 cups of herbs or other greens, 1/2 cup nuts, 1/2 cup cheese, and 3/4 cup oil. Each component offers numerous options to suit different tastes and dietary needs.

The Base

Soft herbs such as parsley, cilantro, tarragon, dill, mint, or even soft lettuces like arugula, baby spinach, or baby kale can be used as the base. Cooked green vegetables like broccoli or broccoli rabe also work well. Avoid hardy herbs like thyme, rosemary, or sage, as they may result in a strong and tough pesto. However, adding a few of these leaves can add depth of flavor when combined with tender herbs.

Nuts

Pine nuts are traditional, but any nut from the pantry can be used, including walnuts, pistachios, almonds, pecans, cashews, hazelnuts, and peanuts. Toasted nuts enhance the flavor. For those with nut allergies, pepitas or sunflower seeds are excellent alternatives. Another option is to use stale bread, as suggested by Vanja Van Der Leeden, by grinding it in a food processor and replacing the nuts with 1/2 cup.

Cheese

Cheese adds salt and savoriness to pesto. Harder cheeses like Parmigiano-Reggiano are ideal, but other options include asiago, Grana Padano, pecorino Romano, manchego, or aged gouda. For a dairy-free version, omit the cheese and boost saltiness with additional salt or flavor enhancers.

Oil

While extra-virgin olive oil is standard, any liquid oil at room temperature works. Mixing in a neutral oil like canola can help reduce the bitterness of EVOO.

Optional Flavor Enhancers

Garlic is a common addition, but other options include citrus zest, cumin, cayenne, black pepper, capers, olives, or anchovies. Start with small amounts and adjust to taste.

How to Make Pesto

A food processor is ideal, but a blender can work in a pinch. Begin by grinding the nuts until finely chopped. Add herbs, a teaspoon of kosher salt, and other flavor components. Pulse until the leaves are finely chopped. Continue processing while drizzling in the oil, then pulse in the cheese. Taste and adjust consistency by adding more oil, nuts, or herbs as needed.

What to Do With Pesto

Pesto isn't limited to pasta. It can be drizzled on fish, steak, or chicken, mixed with mayo for a sandwich spread, or used as a pizza base instead of tomato sauce. Cilantro pesto is particularly good on tacos, and adding a spoonful to minestrone or other soups enhances the flavor.

How to Store Pesto

Pesto can be stored in airtight containers, with a layer of oil on top to prevent oxidation. It lasts up to five days in the fridge or six months in the freezer. To defrost, place in the fridge overnight or let it sit at room temperature for an hour. Let it sit at room temperature for 15-30 minutes before using to allow oils to re-liquify.

Another smart way to store pesto is in an ice cube tray. Place dollops of pesto in each compartment, cover with oil, and freeze. Once frozen, transfer to an airtight container or bag for longer storage. This allows for easy portioning, as a single cube can enhance a vegetable soup or flavor sandwiches.