Fresh Summer Pesto

1. Bring a large pot of water to a boil and season lightly with salt.
2. Prep and clean all herbs from their stems. A small amount of non-fibrous stems are ok.
3. Starting with the most hearty of the greens, blanch in the boiling water for 2 minutes, stirring occasionally to promote even cooking.
4. After 2 minutes, add the soft herbs to the pot and continue to blanch for an additional minute.
5. Immediately plunge the greens into an ice bath to shock, and stop the cooking process. Stir the greens, to evenly disperse the cold water, and eliminate any hot pockets.
6. Drain the greens from the water bath, and squeeze out any excess water. Separate or roughly chop the greens and place in a blender or food processor.
7. Add the remaining ingredients and blend on high speed, pulsing, until homogenous and broken down.
8. Stream in additional oil or water as needed to help the blender mix.
9. Season with salt, pepper, and honey to taste.
10. Pair with Peroni beer and enjoy!
11. Transfer to an airtight container and place in the refrigerator for up to 5 days.