PestoMaking Pesto From Scratch

The traditional way to make pesto is with a mortar and pestle but here are two tasty recipes (one for basil and the other for rosemary) that you can make with your food processor.

Classic Basil
Source: Rosalind Creasy’s Recipes from the Garden
3 garlic cloves
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
Directions:
Combine in a blender or food processor garlic, basil leaves, nuts, salt, pepper and half the oil.
Puree slowly adding the remaining oil.
Transfer mixture to a bowl and add grated cheese, mix thoroughly.
Makes approximately 1 1/4 cups.

Rosemary
Source: Preserving Summer’s Bounty By Susan McClure
1 clove garlic
1/2 cup fresh oregano leaves
2 tablespoons fresh rosemary leaves
1 tablespoon grated orange rind
1 cup chopped scallions
1/4 teaspoon red-pepper flakes
1/4 cup olive oil
1 tablespoon red wine vinegar
With a food processor running, put the garlic, oregano, rosemary, and orange rind through the feed tube. Stop the processor and scrape down the sides of the container.
Turn the machine on again, add scallions and pepper flakes, then the oil and vinegar. Stop and scrape down the sides of the container.
Continue processing with on/off turns until the rosemary is well minced and the mixture has formed a paste.
Yield: 1/2 cup