Mixed herb pesto
Instructions:
- Pulse the herbs, lemon juice, cheese, and nuts in the bowl of a food processor fitted with the metal blade until finely chopped.
- With the machine running, slowly add enough of the oil to make a thick, coarse paste. Season with salt and pepper. Serve at room temperature.
- Make-ahead note: You can store the pesto for up to 4 days. Transfer into an airtight container, top with a thin film of olive oil, and refrigerate. When ready to serve, return the pesto to room temperature and stir in the oil. Repeat this step each time you return leftovers to the refrigerator.