I like to mix in some baby spinach leaves with the basil
when making pesto, which gives the sauce a slightly milder,
more balanced flavor. At least in my opinion. Feel free to go
100-percent basil if you so desire. Aside from that, my only
other addition is a grating of lemon zest, which adds a touch
of brightness to what can be a very sharp sauce.
The great thing about pesto is that once you’ve got the
basic process down (blanch, then blend), the recipe is
almost infinitely adaptable. Want to make a walnut-parsley
pesto? Easy, just replace the basil and spinach with parsley
and the pine nuts with walnuts. Pistachio-arugula pesto
would be fantastic too. You get the idea. I’ve included four
variations here, but don’t let that hold you back!
STORING PESTO