Friday, August 22, 2008
I love pesto. This recipe makes about 3 cups, but if that's too much for you, you can freeze it up to six months. Make up big batches, freeze in multiple small containers, and pull one out of the freezer in the winter to remind you of your garden. It's extremely easy and everyone will love it.
1 c. watercress leaves
1 c. Italian parsley leaves
1 c. basil leaves
1/4 c. thyme leaves
1/2 c. oregano leaves
1/2 c. chopped nuts (pine nuts are traditional, but you can try walnuts or almonds also)
4 garlic cloves, roughly chopped
1/4 c. grated Parmesan cheese
3/4 olive oil
Black pepper, fresh ground, to taste.
Place all ingredients in a food processor or blender and process until combined but still fairly coarse.
Serve on pasta or use as a spread on garlic bread.
Herbs for Health, August 2007