Save-the-Herbs Pesto 1.250
Jul 11, 2007

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
Ingredients
  • 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

Directions

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.

Rate it

Recipe Source

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

Tested by Michael Taylor.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.