Rather than let the garden herbs grow out of control, make pesto instead.  I have found that it doesn’t really matter how much of which kind of herb you use…as long as you have enough basil in there to give it that basil flare.

I did not measure my pesto as I made it…but I’ll tell you what I put in it…and then just added a little salt and olive oil to make it taste just the way I wanted it!

• Fresh spinach
• Fresh basil
• Fresh parsley
• Fresh thyme
• Fresh rosemary
• Pine nuts, about 1/4 cup
• Olive oil
• Salt and pepper to taste
• Smidge of water, as needed to help it puree

Just throw everything in a food processor or blender and mix until desired consistency.  Use immediately or freeze for use in future meal.

It’s perfect for pasta…Grilled Chicken Spinach Pesto Pasta ^[5].

It’s perfect for dipping tomatoes.

It’s perfect for making a pesto vinaigrette (recipe below).

It’s perfect for spreading onto a grilled chicken sandwich.

Or you could just drink it out of the bowl.

Well, that may be a little much?!

Well, maybe not?!

Pesto Vinaigrette

Ingredients

• 3 Tbsp homemade pesto
• 1 teaspoon vinegar, white balsamic or distilled white
• Salt and pepper, to taste

Directions

Place ingredients in a bowl and whisk.  Add a touch of water if needed to get it to desired dressing consistency.  Serve with salad.

Please share some of your favorite Pesto Recipes!!!

Update: be sure to check out the comments below as we’ve got lots of additional reader suggestions for using up pesto!