Tag: garden harvest (Page 7 of 8)

Oregano, parsley, & cilantro pesto

Pesto is such a versatile condiment — it’s wonderful over fish or chicken, on crackers, tossed with pasta, spread over eggs or sauteed zucchini, in a roasted vegetable sandwich, used as a pizza sauce, or straight off the spoon. And although basil pesto is the most common type, pesto can be made with any combination of herbs. In fact, I think I like mixed-herb pesto even better than basil-only — it has more layers of flavor! And don’t forget that herbs are mineral rich and packed with nutrition, and can definitely be thought of as a medicinal food.

Make a healthy snack with goat cheese and mixed-herb pesto on a raw zucchini slice "cracker"

Use any combination of fresh herbs that you want; pesto is a great way to use up heaps of herbs at once, such as the cilantro sitting in the back of your fridge and the overabundance of oregano in your garden. It’s also a nice way to preserve those herbs for use later in the year; use ice cube trays to freeze pesto into small portions and thaw as needed over the winter.

One nice combination is oregano, parsley, and cilantro — this is probably my favorite. Use equal parts…or not! Just combine according to the amounts you have. I do suggest, however, that you go easy on the fresh sage if you choose to use it; it lends an overpowering (and not all that tasty) element. Also, mint is nice as an added “splash” but go easy on that too, since it can also overpower.

My basic pesto recipe is as follows, though you’ll probably find you don’t even need a recipe. Just gather a bunch of herbs, add a clove or two of garlic (start with less garlic and add more later if needed), add nuts, cheese, and salt, and then olive oil to form a paste.

Basic Herb Pesto

1 cup fresh herbs, packed

2 garlic cloves, small-medium size

3 Tbsp olive oil, approx.

3 Tbsp shredded parmesan cheese, approx.

1-2 Tbsp pine nuts or walnuts, approx. (optional)

Salt to taste

Put everything into the food processor and blend until a paste is formed.

Instead of using the food processor, though, I like to make mine the old fashioned way using a knife and cutting board. If you use a nice sharp chopping knife, the task goes faster and is more fun than the food processor (at least for me — I get angry at my food processor when making pesto!). The key is definitely the sharp knife. Chop your herbs, garlic, and nuts as finely as possible, add the parmesan (chop it up too, if you like), and then add olive oil until a loose paste is formed. You can replace a little of the olive oil with water if you want. Add salt to taste. The texture will be more rustic than paste-like, but that’s not a bad thing. 😉

Making pesto without a food processor