Making pesto sauce with my new food processor

I have been using my new food processor to make several varieties of pesto sauce. I have used basil, kale, parsley, carrot tops, spinach, arugula, swiss chard and celery leaves for the greens so far.

For the nuts I have tried pumpkin seeds, hazelnuts, walnuts and pine nuts.

For the cheese I've tried parmesan, romano, asiago and most recently a shredded yogurt cheese.

Some recipes call for adding lemon juice and zest of lemon. I do that occasionally.

I also add a 1/2 to full cup of onions, 3 to 6 cloves of garlic depending on your taste for garlic, a couple of fresh sage or mint leaves and a cup of olive oil. You can add more olive oil if you feel the mixture is to dry. You can use between 2 to 4 cups of the greens.

I'm going to use the fresh organic basil I got last night from our CSA box, pine nuts, the juice of one lemon and lemon zest from that lemon. Then I'm going to try something different for the cheese. I'll mix some Parmesan cheese in with some goat cheese. Normally I would use shredded cheese but I haven't seen that in goat cheese, only the crumbles or logs.

I'll use the rainbow swiss chard and celery that I got from the CSA box. I'll add some onions, garlic and tomatoes to the pasta along with some ricotta cheese. I use either goat cheese, ricotta cheese or sour cream to thicken the pasta and sauce.

I used to do this all in my blender but it could only handle pine nuts and only a little of everything at one time.

Below is a picture of the last pasta we made to use up the summer squash. You can pretty much add any veggies and greens that you want to the pasta.