USE ANY OF THESE PESTO RECIPES IN THE MANNER DESCRIBED TO MAKE PESTO PASTA
Basil Pesto
2 cups fresh basil leaves, washed and dried
1/2 cup olive oil
2 garlic cloves
1 teaspoon salt
1/2 cup pine nuts, lightly toasted
1/2 cup freshly grated Parmesan cheese

Mixed Greens Pesto
1 cup sorrel leaves, washed and dried
1/2 cup chervil leaves, washed and dried
2 tablespoons thyme leaves, washed and dried
1 garlic clove
2 tablespoons lemon juice
1 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Arugula Pesto
3 cups arugula
Juice of 1 lemon
1/2 cup olive oil
1/2 teaspoon salt
1/2 cup walnuts
1/2 cup Romano cheese

General Preparation for all 3 recipes.
Each makes about 1 1/2 to 2 cups.
Chop nuts and cheese to grated consistency in food processor. Remove and set aside. Puree liquids, oil, garlic, salt and pepper; add fresh herbs and chop. Remove from processor and stir in cheese and nut mixture.