Herb Pesto
(from wetherstorms’s recipe box)
Makes about ¼ cup
Any combination of soft leaf herbs—parsley, cilantro, basil, tarragon, and chives—will work in this recipe. No more than 1 tablespoon of heartier herbs, such as thyme, rosemary, sage, and oregano, should be added. Walnuts, pecans, whole blanched almonds, skinned hazelnuts, unsalted pistachios, pine nuts, or any combination thereof can be used here. Toss the pesto with pasta, spread it on a sandwich, or use it to flavor dips and dressings. The pesto can be refrigerated in an air-tight container for up to 4 days or frozen for up to 1 month.
http://www.americastestkitchenfeed.com/use-it-up/2012/02/what-to-do-with-extra-fresh-herbs/
Source: America's Test Kitchen | February 10, 2012 (from RecipeThing user Bethany)
Ingredients
- 1 cup packed fresh herbs (see note)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons nuts (see note), toasted
- 1 small garlic clove, minced
- Salt and pepper
- 2 tablespoons grated Parmesan or Pecorino Romano cheese
Directions
-
Process the herbs, oil, nuts, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper in a food processor until smooth, about 30 seconds, scraping down the bowl as needed. Transfer the pesto to a bowl, stir in the Parmesan, and season with salt and pepper to taste.