One of the most important things to know about cooking isn’t to be found in silver-coated cookbooks or chain restaurants. Instead, it often begins with an almost bare refrigerator and asking, “What can I make from this?” This experimental spirit, inspired by needs, is a force to be reckoned with in the kitchen a force that validates creativity, conserves waste, and yields pleasantly great food.
This fly-by-night approach is now a bonafide movement through #ChaosCooking. It has racked up millions of social media clicks and the idea of throwing together unusual ingredients is catching on. Even popular culture caught wind of it, with TV program The Bear nodding to the phenomenon during its second season trailer. Certainly, chaos cooking is not a flash in the pan it is an uprising against recipes by formula and a documentation of kitchen curiosity.
Essentially, chaos cooking is not as much unusual ingredients paired together. It’s functionality and flexibility. It’s a form of culinary improvisationalness that can be like, “What do I have to work with?” Do you have leftover sauce in a half-full jar or leftover grains that were left over? Chaos cooking forces you to create something out of what you have. A prime example is TikTok user @MyCursedBrain’s wild peanut butter noodle dish with edamame pasta, cucumbers, seasoning, and so much more.
Buffalo Chicken Taquitos
Equipment
- 1 Mixing Bowl
- 1 Skillet or Deep Fryer For frying the taquitos
- 1 Tongs For handling hot taquitos
- 1 Microwave or Steamer To soften corn tortillas
- 1 Paper Towels To drain excess oil
Ingredients
Main
- 3 cups Cooked And Shredded Chicken
- 8 ounces weight Cream Cheese, Softened
- 1 ounce weight Ranch Dressing Mix
- 1 cup Shredded Sharp Cheddar Cheese
- ½ cups Franks Buffalo Sauce
- 30 whole Corn Tortillas
- Ranch Dressing To Serve
Instructions
- In a mixing bowl, combine shredded cooked chicken, softened cream cheese, ranch dressing mix, shredded sharp cheddar cheese, and Frank's Buffalo Sauce.
- Mix thoroughly until the filling is well combined and creamy.
- Warm corn tortillas one at a time in the microwave wrapped in a damp paper towel for 20-30 seconds, or steam them briefly, until pliable.
- Place a small amount of the chicken filling towards one edge of a warm tortilla.
- Roll the tortilla tightly around the filling to form a taquito.
- Repeat with the remaining tortillas and filling.
- Heat oil in a skillet or deep fryer to 350-375°F (175-190°C).
- Carefully place a few taquitos into the hot oil, seam-side down, being careful not to overcrowd the pan.
- Fry for 2-4 minutes, turning occasionally, until golden brown and crispy on all sides.
- Remove taquitos from oil and drain on paper towels; serve hot with ranch dressing.
Notes
It’s wild-sounding, but it has that sort of outside-the-box thinking.
The foods imagined under this theory can be outright out-of-the-box. From Big Mac pizza to lumpia burritos, @MyCursedBrain illustrates how even the most ordinary shelf standbys can be rethought as bizarre, unorthodox fare by imagination. These foods turn your pantry into a canvas, where the only limit is your imagination to experiment.
But it’s nothing new. Culinary chef Stephen Chavez at the Institute of Culinary Education recalls his mother’s “musgo meals” meals cobbled together from what “has to go.” Such domestic customs display a universal approach to cooking with what you’ve got. Today’s chaos cooking fad simply restates that heritage for the modern, socially networking-informed public. It’s new-wave, no question, but tradition-inspired.
Of course, improvisation is more delicious with some rules of thumb. To insure that kitchen craziness is transformed into something really flavorful, four professional chefs shared seven real-world tips. They’re not strict rules, but earthy beacons to point your imagination toward something memorable and memorable.
Spicy Aubergine with Udon Noodles recipes
Equipment
- 1 Wok or Large Skillet High sides are beneficial for stir-frying
- 1 Saucepan For cooking udon noodles
- 1 Cutting Board
- 1 Chef's knife
- 1 Spatula or wooden spoon Heatproof
Ingredients
Main
- 3 tbsp sambal oelek
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp sake
- 2 tbsp mirin
- 1 1/2 lb lean ground beef
- 8 tbsp peanut oil
- 3 cloves garlic minced
- 1 inch fresh ginger minced
- 1 yellow bell pepper diced
- 2 large aubergine cut into chaos chunks
- scallions
- 4 bundles of dried udon noodles cooked washed and rinsed at least 10 times
Instructions
- In a small bowl, whisk together sambal oelek, soy sauce, rice vinegar, sake, and mirin to create the sauce base.
- Cook udon noodles according to package instructions until al dente, then drain and rinse under cold water briefly; set aside.
- Heat peanut oil in a wok or large skillet over medium-high heat.
- Add ground beef and cook, breaking it apart, until well browned; drain off excess fat if necessary.
- Add minced garlic, ginger, diced yellow bell pepper, and aubergine chunks to the skillet.
- Stir-fry for 5-7 minutes, or until the vegetables have softened and the aubergine is tender.
- Pour the prepared sauce mixture into the skillet with the beef and vegetables.
- Stir well to combine and simmer for 2-3 minutes, allowing the sauce to reduce slightly and flavors to meld.
- Add the cooked and drained udon noodles to the skillet.
- Toss everything together until the noodles are evenly coated with the sauce and heated through, then garnish with chopped scallions and serve immediately.
Notes
Start with a Core Ingredient You Feel Comfortable With
Start with something you know, recommends chef Ken Oringer. Having something that is a staple in nature like pasta, rice, or chicken gives you a comfort zone that you can play off of. Having that comfort around, you can start to experiment and be risky without overwhelming yourself.
Understanding how your support of preference cooks regarding time, texture, and flavor gives you more room to improvise with your main ingredients. It also reduces the chance that the entire dish will blow up. As Oringer states, “It’s those few surprise elements that bring the dish to the chaotic level.” Without a functioning core, your dish would be chaotic in the negative connotation.
Inside Out Burger
Equipment
- 1 Large Skillet For cooking bacon, mushrooms, and searing burgers.
- 1 Slotted Spoon To remove bacon from pan, reserving fat.
- 1 Large Bowl For mixing ground beef and combining filling ingredients.
- 1 Spatula For handling burgers.
Ingredients
Main
- 6 slices bacon cut into bite size pieces
- 8 ounces cremini mushrooms cleaned and sliced
- 2 pounds ground chuck
- 1 large shallot diced
- 1 teaspoon black pepper
- 1 teaspoon coarse salt
- 2 tablespoons Worcestershire sauce
- 4 ounces Swiss cheese cubed
- 4 sesame seed buns
- 2 tablespoons grapeseed oil
Instructions
- Preheat the oven to 400 degrees F
- Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
- In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
- Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
- Over medium-high heat, heat a large skillet with grapeseed oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
- Remove from the oven and serve on a sesame seed bun.
Notes
Decide on a Theme or Flavour Profile
Stephen Chavez suggests choosing a guiding theme before diving in. This could be as broad as “Mediterranean” or as specific as “spicy Thai noodles.” A defined flavour direction provides structure, even when your ingredients are unexpected.
It also helps limit indecision. Instead of randomly combining everything in sight, you’re steering towards a taste goal. Even if your theme isn’t exact, it brings cohesion to the creative process and helps avoid flavour overload or confusion on the plate.
Irish Soda Bread
Equipment
- 1 Electric Mixer (stand or hand) Can substitute with a large bowl and pastry blender or fingers
- 1 Large Bowl If not using a stand mixer
- 1 Sheet Pan
- 1 Parchment Paper
- 1 Serrated Knife For scoring the top
Ingredients
Main
- 4 cups all-purpose flour plus extra for currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons 1/2 stick cold unsalted butter, cut into 1/2-inch dice
- 1 3/4 cups cold buttermilk shaken
- 1 extra-large egg lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
- With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
- Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
- Cool on a baking rack. Serve warm or at room temperature.
Notes
Introduce a Wild-Card Ingredient
Chef Dafne Mejia pushes the envelope beyond the comfort zone with a surprising or unorthodox ingredient. Bourbon or baking soda, used in small amounts, can introduce a surprising depth or fix unexpected flavor problems.
For example, bourbon is an acceptable substitute for smoky vinegar in marinades. Baking soda is available to neutralize the acidity of tomato sauces. Such pantries, though unconventional, can be utilized in order to demonstrate that with ability and a bit of bravery, the most unexpected pantry finds are possible weapons.
Braised Lamb Shanks
Equipment
- 1 Large Dutch Oven For searing and braising
- 1 Food Processor To puree vegetables
- 1 Cutting Board and Chef's Knife
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping
- 1 Sheet Tray To rest shanks
Ingredients
Main
- 3 carrots peeled and cut into 1/2-inch dice
- Extra-virgin olive oil
- 3 celery ribs cut into 1/2-inch dice
- 4 lamb shanks each about 1 1/4 pounds; 1 shank is a portion
- 4 cloves garlic
- Kosher salt
- 1 12-ounce can tomato paste
- 1 large Spanish onion or 2 small yellow onions cut into 1-inch dice
- 2 cups hearty red wine
- 2 tablespoons finely chopped rosemary leaves
- 10 to 12 thyme branches tied together in a bundle
- 3 to 4 cups water
- 4 bay leaves
- Gremolata recipe follows
- 1 orange zested
- 1 lemon zested
- 1/4 cup finely chopped parsley leaves
- 1 small garlic clove minced
- 2 tablespoons freshly grated horseradish
Instructions
- Preheat the oven to 400 degrees F.
- Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
- Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
- Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
- Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
- Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
- Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
- Call yourself a superstar!!!
Notes
Don’t Cook Everything Together
Chef Chavez cautions us that it is not advisable to put all the ingredients in the same pan or pot. Crowding leads to cooking unevenly, sogginess, and garbled flavors. Prepare them individually instead and combine later.
This method brings out all the ingredients. Proteins, vegetables, and carbohydrates cook in various ways and times. You achieve more textures and richer flavor at the end by separating them although the combination of ingredients isn’t normal.
The Best Pecan Pie
Equipment
- 1 9-inch pie pan
- 1 Rolling Pin
- 1 Baking Sheet For blind baking and final bake
- 1 Medium Saucepan
- 1 Whisk Or fork/hand for dough
Ingredients
Main
- 1 1/4 cups all-purpose flour plus more for dusting (see Cook?s Note)
- 2 teaspoons granulated sugar
- 1/8 teaspoon fine salt
- 1 stick 8 tablespoons cold unsalted butter, diced
- 1 large egg lightly beaten
- 5 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 3/4 cup light corn syrup
- 1/2 teaspoon fine salt
- 2 cups chopped toasted pecans
- 1 to 2 tablespoons bourbon
- 2 teaspoons pure vanilla extract
- 3 large eggs lightly beaten
Instructions
- For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
- Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
- edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
- While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
- Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.
Notes
Balance the Flavours
Chef Ann Ziata insists that there should be equilibrium among the sweet, salty, bitter, sour, and umami flavor. No single one needs to overpower the others. After all of the notes of taste become evident, the meal is full and ready.
This is especially crucial in chaos cooking, when flavors can be overwhelming mixtures. If your food is mostly salty or heavy, balance it out with acidity or sweetness. When flavor is balanced, even strange combinations are wonderful and intentional to read.
Beyond Curry: Dry Masala-Stuffed Eggplants Recipe
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Small Bowl For mixing spices
- 1 Measuring Spoons
- 1 Large Skillet or Pot With a lid, if possible
Ingredients
Main
- 6 baby Italian eggplants
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 1/4 teaspoon cumin powder
- 1/2 teaspoon amchoor powder dried mango powder
- 2 tablespoons vegetable oil divided
- Kosher salt
Instructions
- Wash and dry the baby eggplants.
- Trim the tops slightly and make two deep, perpendicular slits down the length of each eggplant, stopping just short of the stem end to keep the eggplant intact.
- In a small bowl, combine the red chili powder, turmeric powder, cumin powder, amchoor powder, and kosher salt.
- Carefully stuff the prepared spice mixture into the slits of each eggplant, pressing gently to fill.
- Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat.
- Carefully place the stuffed eggplants in the hot oil in a single layer.
- Sear the eggplants for 2-3 minutes, turning occasionally, until lightly browned on all sides.
- Reduce heat to low, cover the skillet, and cook for 15-20 minutes, or until the eggplants are tender when pierced with a knife.
- Turn the eggplants occasionally during cooking to ensure even cooking.
- Serve hot as a side dish or main course.
Notes
Add Spices and Sauces Gradually
Oringer recommends using seasonings lightly and a little at a time. It’s simple to overseason with heavy seasonings, but less is always better. You can add more later on at any time but you can’t always recover from too much.
Taste as you go. When you are experimenting with a new ingredient, start small and taste and adjust based on how well it will mix with the other ingredients. This keeps the dish consistent and prevents overpowering one note or texture.
Melomakarona
Equipment
- 1 Medium Saucepan For the syrup
- 2 Large Bowls One for wet/dry ingredients, one for soaking
- 1 Large Baking Sheet Lined with parchment
- 1 Fine-mesh Sieve For straining syrup
- 1 Slotted Spoon For soaking and transferring cookies
Ingredients
Main
- 1 cup honey
- 1 cup sugar
- 2 whole cloves
- 1 cinnamon stick
- Zest of 1 orange peeled into strips with a vegetable peeler
- 4 cups all-purpose flour
- 1/2 cup fine semolina
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2/3 cup olive oil
- 1/3 cup vegetable oil
- 1/3 cup sugar
- 1/4 cup fresh orange juice
- 2 tablespoons honey
- 1 cup walnuts chopped
Instructions
- For the honey orange syrup: Stir to combine the honey, sugar, whole cloves, cinnamon stick and orange zest with 1 1/3 cup water in a medium saucepan over medium-high heat. Bring to a boil, lower the heat to medium and simmer, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Set aside at room temperature until cooled completely, about 1 hour. Strain through a fine-mesh sieve into a large bowl; set aside.
- For the dough: Preheat the oven to 350 degrees F and line a large baking sheet with parchment.
- Whisk together the flour, semolina, baking powder, baking soda, cinnamon, cloves and nutmeg in a medium bowl and set aside.
- Whisk the olive oil, vegetable oil, sugar, orange juice, honey and 1/4 cup water in another large bowl until the sugar is dissolved. Add the dry ingredients and mix with your hands, without overworking the dough, until slightly sticky but soft and smooth.
- Grab about 1 1/2 tablespoons of the dough (about 1 ounce) and form it into an oval-shape cookie about 1/2 inch thick. Press the top of the cookie gently on a wire rack to create a diamond pattern then place it, pattern-side up, on the prepared baking sheet. Repeat with the remaining dough.
- Bake until the cookies are lightly brown, about 25 minutes. Immediately transfer one cookie at a time to the cooled honey orange syrup, flipping a couple of times with a slotted spoon, just until absorbed and fully coated, 5 to 10 seconds. Use the slotted spoon to transfer the cookies to a serving platter.
- For the topping: Immediately sprinkle the chopped walnuts over the soaked cookies.
Notes
Don’t Forget About Texture
Ziata and Mejia also mention that texture is just as important as taste. A completely soft or completely crunchy meal isn’t going to fly. Consider how you can bring contrast in top crunch with creamy bottoms or sauce dry something.
Keep balance in mind with every bite. Roasted vegetables, for example, can be sprinkled with a snappy dressing, or a soothing pasta can be reimagined with crisps. The highest order cooking respects texture and flavor as equals.
Chicken Spaghetti
Equipment
- 1 Large Pot For boiling chicken and pasta
- 1 Casserole pan For baking the assembled dish
- 1 Knife For cutting chicken and vegetables
- 1 Cutting Board
Ingredients
Main
- 1 whole raw chicken cut into 8 pieces
- 1 pound thin spaghetti broken into 2-inch pieces
- 2 1/2 cups shredded sharp Cheddar
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red bell pepper
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Two 10 3/4-ounce cans cream of mushroom soup
- 1 medium onion finely diced
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
Notes
Living with Chaos in Confidence
Armed with these seven rules, you’re now ready to transform pantry leftovers into overnight hits. One which illustrates the point is Marmite spaghetti, a recipe endorsed by Nigella Lawson and made mainstream to go viral by TikTok chef Andrew Richardson. As odd a combination as Marmite and pasta sounds, it does succeed in delivering savouriness in a stock-cube kind of manner. A handful of ingredients Marmite, butter, Parmesan, pasta become richly comforting.
Another is Meghan Markle’s one-pot pasta, in which she merely boils the lot together using kettle water. Her method was criticized by commentators, but pasta lover Danny Freeman loved the simplicity and provided tweaks sautéing aromatics first for a few minutes, use broth rather than water to bring out flavor. His version still insisting that even unconventional methods ride on established conventions.
Beyond pasta, even the most humdrum staples like mozzarella sticks can join the party. Break from marinara and dip them in pesto, hot honey, ranch, or even toum (Lebanese garlic sauce). Every pairing disrupts balance of flavor hot, sweet, sour, creamy demonstrating that you don’t always have to change the original ingredient to remake the experience.
Basil Pesto
Equipment
- 1 Food Processor
- 1 Measuring Cups
- 1 Measuring Spoons
- 1 Rubber Spatula For scraping sides
- 1 Serving Bowl
Ingredients
Main
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Pecorino cheese
Instructions
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
