Maybe the herbs in your garden are giving their last. looking a little spent, or just a tiny bit tired. Have you opened the veggie drawer in your fridge and found some sad looking parsley or cilantro looking back at you?  Don’t just toss ’em…make pesto.

Pesto is one of the fastest easiest condiments to make – and pesto makes almost anything taste better! Need a quick appetizer before friends pop over? Pesto. Want to make a soup or stew taste fantastic? Pesto. Rocking a sandwich for lunch today again? Pesto. You can use almost any combo of herbs – some of our favorites in the Taste and Savor kitchen are bright flavors like cilantro and dill, mint and basil, parsley or something a little different like arugula and oregano. Shake up your flavors and you’ll  discover tastes that make you and your family happy.

Some wildly yummy pestos have come from experimentation. We sometimes use lemon or lime zest to add a pop of flavor when we are topping fish or chicken, leave out the cheese and increase the nuts for our vegan friends, and use outside-the-box herbs like horseradish to create a pesto for a shrimp cocktail!

All you have to have is a food processor or blender. (One of my buddies has a “ninja” bullet processor that she swears make the best pesto.) Yes, the glamorous shots of the mortar and pestle on some food blogs are seductive. But I’ve found that the food processor makes yummy pesto in about a third of the time. You can be enjoying it on a cracker in a jif.

Your pesto creation will keep about 4 – 5 days in the fridge, but it also freezes great, too! I have an old ice cube tray that I spoon a triple recipe of pesto into, and freeze. When hard, I pop the cubes out and put them in a plastic bag. It makes a pleasing “plop” when I put it in soup I am heating up on the stove, and I know my soup is going to taste incredible. Let me know what you do with your pesto, I’d love to have more ideas!

Delicious Herb Pesto
¼ Cup Nuts
2 Garlic
4 Cups Herb
Leaves (loosely packed)
1/2 Cup Grated Parmesan
or Pecorino Cheese or any other hard cheese like aged Gouda, Asiago, etc,
1/4 Tsp Each Sea Salt and freshly ground Black Pepper
1 Tsp Lemon Juice
¼ Cup Extra Virgin Olive Oil
Place all the ingredients in a food processor and
blender and pulse to chop and combine. Will keep in fridge for 
5 days or in the
freezer for several months.

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