Belmont Farmers' Market Garden of Herbs Pesto

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Belmont Farmers' Market Garden of Herbs Pesto

1 cup basil leaves, loosely packed

1 cup parsley leaves, loosely packed

1/2 cup mint leaves, loosely packed

1/4 cup marjoram or oregano leaves, loosely packed

1 tablespoon finely chopped rosemary leaves

1 tablespoon finely chopped tarragon leaves

1/2 cup coarsely chopped walnuts

2 tablespoons lemon juice

1/4 cup grated Parmesan cheese, plus more to serve

with pesto if desired

2 cloves garlic, sliced, or more if desired

1/2 cup olive oil

 

 

 

Combine herbs in a food processor and pulse until

chopped and mixed.

 

Add garlic, lemon juice, and olive oil. Pulse again.

 

Add cheese. Pulse.

 

Serve with hot pasta, fish, or crusty bread.

 

Serves 4

 

Source: Belmont Farmers' Market June 2007 newsletter.

Formatted by Chupa Babi in MC: 06.30.07

 

Basil is the key ingredient in classic Italian pesto,

yet pesto simply means “to pound” or “to grind” and

can be made with almost any fresh herb you happen to

have in quantity. Here is a pesto made with a garden

of herbs.

 

ChupaNote: this an an absolute deluxe hedonistic

recipe!!! We toasted the walnuts, and used walnut oil,

rather than olive oil. We also substituted the

Parmesan for Kasseri. Which made the pesto rather

grainy; next time I might use Parmesan. We also added

1 teaspoon red pepper flakes.

 

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