Herb Pesto

1. Combine everything in a small blender or food chopper. 
2. Pulse until finely chopped. 
3. Transfer to a small jar and drizzle a little bit of canola oil over the top to make a barrier.
4. Keep in the fridge. Use within 5 days. Alternately, freeze in zip-top bags in the freezer.
5. When using the pesto, season generously with extra-virgin olive oil and freshly-grated Parmesan.

Linguine with Pesto Green Beans

1. Boil a large pot of salted water. 
2. Add the green beans and cook until just tender-crisp. 
3. Plunge into ice water. 
4. Drain well then toss with pesto, extra-virgin olive oil and parmesan in a large bowl.