Ingredients: Salt
2 1/2 loosely packed cups fresh basil, parsley, mint, chives, dill, cilantro, or any combination
(Note: If you want to use stronger herbs like rosemary, thyme, tarragon, marjoram, or oregano, limit yourself to a tablespoon per batch and make up the bulk with parsley, basil, dill, or another less-intense herb.)
1 small garlic clove, or to taste
2 tablespoons pine nuts or roughly chopped walnuts
1/2 cup olive oil, or to taste
1/4 cup grated Parmesan cheese
1. Combine the herbs with a pinch of salt, the garlic, nuts, and about half the oil in a food processor or blender. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually. At this point, the pesto can be refrigerated for up to 2 weeks or frozen for up to several months. Wait to add the cheese until after you have defrosted the pesto, or add it to the food processor or blender to taste.
And to quick ways to fix cabbage (besides your 4th of July coleslaw)