A fool-proof method for delicious pesto (and how to easily customize it with over 50 ingredients)

For many, a simple pasta dish is an easy, reliable weeknight option. *** Recipe: Classic Pesto 3 1/2 cups basil, other green or combination of basil AND another green 1/2 - 3/4 cup oil 3/4 cup grated cheese 1/4 cup nuts 1-2 garlic cloves Kosher salt Cracked black pepper In blender, food processor, or with mortar and pestle, crush or blend cheese, nuts, garlic, salt and pepper together. But definitely don't forget to scoop a bit of starchy pasta water before draining your noodles — the water will help the pesto stick to the pasta and create a true "sauce." *** A customizable Pesto Matrix The Green : parsley, arugula, radish greens, carrot greens, kale, chard, escarole, spinach, broccoli rabe, fennel fronds, cilantro, mint, dandelion greens The Cheese : grana padano, romano, manchego, asiago, ricotta salata, piave, gruyère, fontina, bianco sardo, sartori sarvecchio, capra sarda The Nuts : walnuts, pistachios, pepitas, almonds, pecans, cashews, hazelnuts, brazil nuts, macadamias, chestnuts, sunflower seeds The Oil : avocado oil, sesame oil, peanut oil, safflower oil, canola oil, vegetable oil, light olive oil, walnut oil, flaxseed oil, grapeseed oil Misc. Recipe: Fennel Frond Pesto Ingredients 2 1/2 cups basil 1 cup fennel fronds 1/2 - 3/4 cup EVOO 3/4 cup grated Parmigiano-Reggiano 1/4 cup shelled pistachios 1-2 garlic cloves Kosher salt Cracked black pepper Instructions In blender, food processor or with mortar and pestle, crush or blend Parm, pistachio, garlic, salt and pepper together.