Universal Pesto Recipe

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.

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

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

Add cheese and pulse to combine.

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.

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