I was recently gifted an Aerogarden that produces serious amounts of herbs in just a few weeks...and keeps on giving for months. You just choose which herbs or greens you want to grow and they send you the pods. Before Christmas I realized I had an excess of basil and cilantro from my last round of pods, so we decided to make homemade pesto for friends as holiday gifts. I got advice from a chef friend about how to make the best of these fresh-as-can-be herbs.
These ratios can be altered based on what you’ve got on hand. And really, just keep altering until it tastes like what you want!
4 packed cups of Basil or Cilantro
1 packed cup of Italian Parsley
A small pinch of mint (optional)
Fresh lemon juice, to taste
Lemon zest, to taste
¼ tsp of Garlic (I use the jarred kind but fresh would be great too!)
3 tbsp Avocado Oil
1 tbsp Shredded Parmesan Cheese
1 tbsp Nuts: Pine nuts, walnuts, whatever nuts (also optional)
Salt, to taste
Put everything in a blender or Cuisinart to mesh ingredients. Taste often and adjust as needed.
Spread on bread or pizza, mix into scrambled eggs or just dip in a cracker (or two).
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