When you’re short on time but need to add a punch of flavor, turn to one of our favorite condiments: pesto. The versatile, herbaceous sauce can be spread on sandwiches, tossed with pasta or used to marinate meat. It’s also great for using bunches of leftover basil and other herbs you have sitting around.
Find out how your favorite chefs make pesto with six of our favorite recipes, including Kelsey Nixon’s Every Herb Pesto (pictured above) — mint, tarragon and basil — perfect for topping crunchy crostini.
Continue Reading Pesto, Change-o: 5 Recipes to Use Up Leftover Basil
Pesto is a great way to use up fresh basil, but what about all of the other herbs? I’ve gotten cilantro, parsley, chives and mint from friends whose gardens are overflowing and in my own CSA share, and I am never able to use them up fast enough minus the few sprigs that end up in a salad or snipped over scrambled eggs. I end up having to throw the extra away. I start out with good intentions — I’ll freeze them or dry them to use in the fall and winter. But I usually forget about them until I see the brown bunch in the back of the fridge.
Kelsey’s Every Herb Pesto is the best way to use up assorted fresh herbs and to make a super flavorful, tastes-like-summer sauce to spread on crostini, spoon over grilled vegetables, slather on sandwiches and swirl into pasta dishes. Pesto freezes well, so make a whole bunch and freeze it for when it’s all grey outside and there are no green plants to be seen.
Continue Reading Meatless Monday: Every Herb Pesto