Tuesday, September 9, 2008

Pesto

Looking for a good way to use up or store fresh herbs? I made a bunch of pesto today as soon as I got back from our local fruit & vegetable market Russo's.

Here were my pesto ideas:

Basil Pesto: I made two different kinds: one with olive oil, basil, garlic, and pine nuts, and another with olive oil, basil, and salt (no nuts for kids).

Cilantro Pesto: Grapeseed oil, cilantro, garlic, a little lemon juice, salt.

Parsley Pesto: Again, two different kinds: one with olive oil, garlic, parsley and lemon juice for the kids, and one with walnut oil, garlic, parsley, and walnuts for my husband & I.

I froze this pesto in mini glass Ball canning jars with plastic screw tops. I'm planning to use it in the future to toss with fresh steamed vegetables, rub on fish/turkey before baking, toss with hot brown rice or buckwheat pasta and veggies, or spread on a tortilla and top it with artichoke hearts, black olives, and vegetables, lightly toasting it for "pizza."

Seems like you can make pesto out of anything (it doesn't have to be basil, olive oil, pine nuts, garlic & cheese). Maybe next time I'll have to try watercress and other herbs. I also though that if traditional "condiments" are banned for you (like mustard, ketchup, vinegar, mayo, etc), you might try some pesto on a toasted sandwich?

1 comment:

TheSister said...

This pesto looks soooo delicious! Haven't been cooking much lately due to the big move/job change.