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To serve six-herb pesto with pasta, use 3 cups of pesto per pound of pasta and stir in a half cup of boiling pasta water.
Photo by Fotolia/Viktorija
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In "Gardening by Cuisine," author Patti Moreno explains how to grow a garden that contains key ingredients for some of the world's most popular cuisines.
Cover courtesy Sterling Publishing
5 cups SERVINGS
Ingredients
- 1 cup fresh arugula leaves
- 1 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- 1/4 cup fresh oregano leaves
- 1/4 cup fresh sage leaves
- 1/2 cup finely chopped fresh chives
- 1/2 cup coarsely chopped pine nuts
- Juice of half a lemon
- 1/4 cup grated Parmesan cheese, more to taste
- 2 cloves garlic (or more, if desired), sliced
- 1/2 cup olive oil or more
Directions
- Put the ingredients into a food processor and pulse while adding olive oil until the mixture has a paste-like consistency. This herb pesto can be made ahead of time and refrigerated for up to two weeks or frozen for up to six months. It is delicious as a salad dressing, a dip for vegetables, or a sandwich spread. To serve Six-Herb Pesto with pasta, use 3 cups of pesto per pound of pasta and stir in a half cup of boiling pasta water.
Reprinted with permission from Gardening By Cuisine © 2013 by Patti Moreno, Sterling Publishing Co., Inc.
