Add a global flair to the classic Italian pesto. Use mint and parsley instead of basil. Change up the nuts to pepitas (shelled pumpkin seeds) and flavor with garam masala, a Northern Indian spice blend. Photo credit: Adrianna Adarme from A Cozy Kitchen.
Place parsley, mint, pepitas, Parmesan cheese, garlic, garam masala and salt in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth
Store in tightly covered container in refrigerator up to 1 week
•Serve pesto with grilled chicken, lamb or seafood.
•Spread pesto generously on steak during last 5 minutes of grilling. Or, spread on salmon before baking.
•Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a spread on sandwiches.
•Toss 4 cups hot cooked pasta with 1/2 cup pesto.
Test Kitchen Tip: Pour pesto into ice cube trays. Freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.