It’s really starting to feel like spring; it seems like everyone is starting to don pastel colors and sandals and spring produce is starting to look and taste great. For this week’s recipe, consider making a batch of springy, flavorful pesto with fresh herbs. Originally published in our November 2004 “Supper Swapping” story, this pesto recipe can be used in so many different kinds of recipes throughout the week – with pastas, chicken, veggies, in soups, and more. If you love pesto, double the recipe and freeze half of it in a small container for later.
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Susan Thacker's Pesto
Pesto recipe adapted from Ferrara Bakery & Café, New York.
4 cloves garlic, minced
2/3 cup fresh basil leaves, minced
1/3 cup flat Italian parsley, minced
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts or chopped walnuts
1/2 cup olive oil
Whip dry ingredients in a blender, adding the olive oil, a few drops at a time. Work oil in well after each addition, until all is used and the texture is smooth.