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 .
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?!
- 3 Tbsp homemade pesto
- 1 teaspoon vinegar, white balsamic or distilled white
- Salt and pepper, to taste
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!