Hands-On Time
15 Mins
Total Time
15 Mins
2 ½ cups
Greg DuPree

How to Make It

Step 1

Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set nearby. Add herbs to boiling water and cook until bright green, about 10 seconds. Transfer to ice bath with a slotted spoon. When cool, drain and squeeze dry.

Step 2

Combine herbs, nuts or seeds, garlic, and 2 teaspoons salt in a food processor; process until very finely minced.

Step 3

Drizzle in oil with the machine running and process until smooth, scraping down sides of bowl as necessary.

Step 4

Add cheese and pulse to combine.

Step 5

Store in the refrigerator in an air-tight container for up to 1 week. Or transfer to resealable plastic bags and freeze for up to 4 months; thaw in refrigerator overnight.

Step 6

Toss with pasta, spread on sandwiches, or stir into yogurt to make a quick dip.

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