MAKES ABOUT 1½ CUPS, SERVING 4
1 ounce (about 1½ loosely packed cups) fresh parsley
leaves
2 tablespoons fresh oregano leaves
1 medium clove garlic
2 roasted bell peppers, peeled seeded, drained, and patted
dry with paper towels
2 ounces feta cheese, roughly crumbled
1 small red serrano Thai bird chile
3 ounces (about ¾ cup) toasted pepitas
½ cup olive oil
Kosher salt and freshly ground black pepper
- Blanch and chill the parsley, oregano, and garlic as
directed in step 1 of Classic Genovese Pesto (here); drain
and squeeze out the excess liquid as in step 2. - Transfer to the bowl of a food processor, add the bell
peppers, cheese, chile, pepitas, and oil, and process until
a paste is formed, about 30 seconds, scraping down the
sides as necessary. Season to taste with salt and pepper.
Serve or store as in step 4.
TOMATO AND ALMOND PESTO WITH ANCHOVIES
MAKES ABOUT 1½ CUPS, SERVING 4
1 ounce (about 1½ loosely packed cups) fresh basil leaves
1 medium clove garlic
1 pint cherry tomatoes, halved
3 ounces roasted, skinned almonds (about ¾ cup)