Herbal-as-Anything Garden Pesto
This is nice slathered on crostini or vegetables. To enjoy as a pasta sauce, cook pasta in plenty of water and retain one cup of pasta water before draining pasta.
Toss hot pasta with several tablespoons of pesto, add 1/4 cup pasta cooking water and toss. Add more water, as needed, till the pesto hugs the pasta completely. Season generously with sea salt and pepper.
Keeps refrigerated in an airtight jar for up to 5 days.
- 1/2 cup walnuts
- 1 clove garlic
- 2 cups sorrel leaves
- 1 cup arugula leaves
- 1 cup basil leaves
- 1 tablespoon thyme leaves from a nice-sized sprig of thyme
- 3 cups kale leaves
- 1/3 cup olive oil
- sea salt and fresh ground pepper to taste
Preheat oven to 350 degrees. Spread walnuts on a rimmed baking sheet. Toast the nuts for 8 to 10 minutes, or until browned and fragrant. Allow to cool slightly.
Pour the walnuts into a food processor and blitz briefly, until powdery — less than a minute. Add garlic clove, sorrel, arugula, basil, thyme and kale and process again, until mixture forms a thick, green paste.
Pour olive oil in a slow, steady stream until you’ve achieved a gorgeous, green paste. Season with sea salt and pepper.