A few notes about ingredients;
Use the best quality extra virgin olive oil you can afford
Wash and DRY all of the herbs; herbs are strongest in the morning so consider making the pestos early in the day
You can freeze up to 1 year
Pesto lasts about 3 months in fridge, make sure to cover the top with a thin layer of olive oil after each use so it doesn't discolor
I used Parmigiano Reggiano but you could also add some Romano for a nice kick or blend the 2 cheeses
Toast all nuts before using. 300 degrees for 8 minutes
Sage Pesto
3 cloves garlic
1/2 cup toasted walnuts
2 cups sage leaves
1/4 teaspoon sea salt
1/4 cup extra virgin olive oil
1/4 cup Parmigiano cheese
Parsley Pesto
1 clove garlic
1 1/2 cups flat leaf parsley
3/4 teaspoon sea salt
1/3 cup extra virgin olive oil
1/3 cup toasted almonds
1/4 cup Parmigiano cheese
Chervil Pesto
1 cup chervil
1/4 cup Parmigiano cheese cut in chunks
1/4 cup toasted walnuts
3+ tablespoons extra virgin olive oil
1 clove garlic
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