Oregano: Save-the-Herbs Pesto

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Save-the-Herbs Pesto

 

1 1/2 cups flat-leaf parsley, cilantro or basil leaves

3/4 cup mixed herbs, such as oregano, thyme, rosemary, sage and mint

1 medium clove garlic, smashed

1/2 cup pine nuts, or walnuts

2 tablespoons balsamic vinegar

1/2 cup extra-virgin olive oil

1 jarred roasted red pepper, drained

1/2 cup grated hard cheese, such as Parmesan

Freshly ground black pepper

 

 

 

 

Wash the herbs and dry well on paper towels or in a salad spinner. Combine them

in the bowl of a food processor with the garlic, nuts and balsamic vinegar and

half of the oil. Pulse to form a paste, stopping to scrape down the sides of the

bowl as necessary. Add the pepper and blend until smooth. Transfer to a bowl and

add half of the cheese, stirring to mix well. Alternate additions of oil and

cheese until the desired consistency is reached. Taste; season with black pepper

as needed.

 

Makes 1 1/4 cups

 

Author: Adapted from New York food writers Nick Kindelsperger and Blake Royer.

Source: Tested by Michael Taylor for The Washington Post, July 11, 2007

Formatted by Chupa Babi: 04.03.08

 

85 calories, 9g fat, 1g saturated fat, 2mg cholesterol, 53mg sodium, 1g

carbohydrates, n/a dietary fiber, 1g protein.

 

A great use for the leftover herbs in the fridge. It combines two general types:

the bulkier ones — parsley, basil or cilantro — and the more potent herbs

such as rosemary, oregano, thyme, sage and mint. Use twice as much of the first

kind (it’s sometimes a good idea to buy a fresh bunch), a good olive oil, hard

cheese and nuts. A splash of balsamic vinegar lends a piquant taste, and a

roasted red pepper tempers any herbal blemishes and draw the flavors together.

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