In the past week I’ve been making a bunch of great recipes that of course called for delicious fresh herbs. But, how much did I need to use? Oh, maybe 1-2 tablespoons. And how much did I have to buy? Oh, that entire huge packet at the store. So, these herbs are on their last legs and I have to use them somehow. So, what to do? Pesto! The main ingredients I needed to use were (flat leaf) parsley, chives and basil. Can you tell I shop at Trader Joe’s a lot based on the packaging?
Got those sort of off the stems the threw them in the mini prep then decided what all to put in there. Opted to use lemon olive oil, tons of garlic (of course!), a splash of lemon juice then opted for hazelnuts for a bit of a different taste. Oh, S&P, too of course. I can’t use the cheese because of the lactose intolerance thing, though if I had manchego on hand, I might have tried it.
With all said and done, I had some very tasty green mush. Will be great for pasta or just a veggie dip.