Make the pesto: Combine all ingredients (including olive oil) in a food processor and pulse until it forms desired consistency. Scrape the sides as needed.
Make the basil pesto: In a food processor, pulse pine nuts until finely chopped. Add garlic and cheese and pulse lightly, then add basil. While pulsing, slowly stream in olive oil until it has been incorporated completely. Mix in lemon zest and juice and season with salt. [...]
Make the pesto: Combine all ingredients in a food processor. Pulse until completely combined, scraping sides as necessary. Refrigerate for up to 1 week. (This recipe makes extra, because it’s good on everything.)
Chef David Berry at Bellina Alimentari in Ponce City Market in Atlanta, Georgia, a connoisseur of all things Italian, has the perfect solution. His winter pesto uses kale, arugula, parsley and sage and chili flakes — and it packs as much flavor as traditional pesto, with an [...]