As the summer months arrive, fresh herbs are plentiful and we sometimes wonder what to do with the excess. After making pesto it can be placed in an ice cube tray and frozen for future use. After freezing in the tray, pop out of mold and place in a plastic baggie.
Pesto is delicious and is so versatile! You can add it to almost anything!
Pasta, vegetables, pizza, grain salads, sandwiches, soup, mashed potatoes, meats, fish and eggs.
Pesto is simple to make and only requires four ingredients!
- Greens (herbs or leafy greens)
- Nuts
- Garlic
- Oil
- Optional – cheese
Basil is typically used in pesto but you could use spinach, kale, arugula, parsley mint, dill, sage, chives or cilantro. Pine nuts were first used when making pesto but almonds, walnuts, cashews, pecans, sunflower seeds or peanuts are common substitutions. A couple cloves of garlic are next and olive oil or canola oil added last.
Place the greens, nuts and garlic in a food processor or blender.. Pulse in oil. Add cheese, if desired. Add to whatever you desire and enjoy!
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