You've likely had this sauce/condiment before...maybe you purchased it or had it at a restaurant; or maybe you've made it. But with the summer upon us, gardens--and supermarket shelves--are bursting with fresh herbs. Originally this was made by pounding everything with a mortar and pestle (the Italian word pesto loosely translates as "pounded"), but today a few second zip in a blender does the job. The recipe below is a variation on the original, which is usually based on basil alone, but for variation I've used five fresh herbs. Sealed and refrigerated, pesto will keep for weeks...but you'll likely eat it first :)
5 Herb Pesto
Makes about a cup-and-a-half
1 cup basil
1/4 cup parsley
1/4 cup oregano
1/4 cup fresh tarragon
1/4 cup  minced chives
2 or 3 cloves garlic
1/4 cup pine nuts, almonds, or walnuts
1/2 cup virgin olive oil
1/2 cup grated Parmesan or Romano cheese

Combine the herbs, garlic, nuts, and olive oil in a blender; puree until smooth. Add the cheese and  processor another 10 seconds.



Sarah said…
I have been making garlic scape pesto using 1/2 garlic scapes and 1/2 parsley. It is really good but I found putting it through the mouli after blending it made it better. No little garlic scape fibers. Probably too late for scapes where you are....
Enjoy your summer.