I use a different pesto. Instead of basil, I use mint and instead of pine nuts I use walnuts.
Pesto
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
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Credit: André Baranowski
6 1/2 cups packed basil leaves
3/4 cup grated Parmesan
6 tbsp. extra-virgin olive oil
3 tbsp. lightly toasted pine nuts
3 cloves garlic, minced
Kosher salt and freshly ground black pepper,
to taste
1. Put basil, Parmesan, 3 tbsp. oil, pine nuts, and garlic into the bowl of a food processor and pulse until finely chopped. Season with salt and pepper and process, drizzling in remaining oil, to make a smooth paste.
2. Transfer pesto to a bowl and serve. Or cover surface with plastic wrap immediately and refrigerate for up to 2 days.
