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.
Servings: 1.25 cups
- 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.
Adapted from New York food writers Nick Kindelsperger and Blake Royer.
Tested by Michael Taylor.
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