Green Goddess Herb Pesto {recipe}

Green Goddess Herb Pesto {recipe}

For resources and notes, see see list at bottom of this recipe.

Ingredients

1 clove garlic
1 or 2 anchovy fillets in oil, drained of oil (this is optional)
½ small shallot, chopped, about 1 tablespoon
1 teaspoon lemon juice
½ cup fresh Italian (flat-leaf) parsley, chopped
½ cup green kale, chopped
¼ cup basil leaves, chopped
2 tablespoons chopped chives
¼ to ½ cup extra-virgin olive oil
¼ teaspoon sea salt, or to taste
⅛ teaspoon black pepper, or to taste
salt and pepper to taste

Directions

Pulse garlic, anchovy if you're using, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, basil, and chives. The herbs won't process very well without much liquid yet, don't worry.

Very slowly drizzle in ¼ cup olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto.

Every once in a while, turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while. You may need more or less of the olive oil depending on how well you packed chopped herbs into your measuring cups.

Season to taste with salt and pepper. You probably won't need too much salt if you used 2 anchovies, though this is a pesto, so it's better if it's salty.

Store pesto in an air-tight container in the refrigerator for about a week.

RECIPE RESOURCES and NOTES

• I use whatever jar anchovies at the grocery store aren't too cheap nor too expensive because it doesn't seem to matter unless you are eating straight anchovies with a pair of chopsticks from the jar (I've never done that. Maybe.) However, Serious Eats did a taste test, and they found Ortiz anchovies to the best.
• any and all produce, organic, from local farmers' markets or Whole Foods Market