As Jonathan Bloom notes in his book, American Wasteland: How America Wastes Nearly Half of Its Food (DaCapo Press), bunches of fresh herbs are among the most common items languishing in our refrigerator crispers. Chances are, you bought some fresh herbs, only needing to chop a tablespoon or so for a recipe, and tucked the rest away with every intention of using it up. Pesto is easy to improvise with whatever herbs you have on hand. In this version, sage and parsley provide the anchor for a hearty winter pesto. Serve it over pasta, as a condiment with roast poultry or fish, or spread over crusty bread.
[amd-zlrecipe-recipe:178]
wow – that sounds great! it’s already in my online cookbook (cookmarked.com).
What a great spin on pesto! I bet this would be really great on a crostini or even in a pasta!
Pingback: Speedy Chickpea Couscous with Pesto | Nourish Network