You can make pestos, pastes, and purées from just about anything. I try to keep a few jars of various pestos in my refrigerator at all times. Most last 2 to 4 weeks, and even longer if they contain salt and vinegar. These little jars of greens, garlic, and oil are often my lifesavers at the end of a busy day.
Even if I don’t have a jar in the refrigerator, it hardly takes any time to throw a few ingredients into a food processor, and I can smear the resulting purée over something to pop under the broiler or in a grill pan, or toss it with greens or grains. Such instant flavor for such little work — pestos are so very rewarding.
Excerpted with permission from The Pesto Cookbook © by Olwen Woodier, published by Storey Publishing. Photography by Lara Ferroni.
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