I used to get frustrated at buying fresh herbs at the grocery store because the bunches were so big that I could never use it all up and it felt like a waste. But then I discovered “Pesto” sauces. You can essentially modify this with whatever herbs you have and store it in a jar for later use in quick and savory meals. You can toss it on meats, pasta, potatoes, even sandwiches.
- 6 TB Pine Nuts
- 2 Cups fresh Basil Leaves
- 2 Cups fresh Parsley Leaves
- 2 cloves of garlic, peeled
- Pinch of Salt
- 1/3-1/2 cup of Extra-Virgin Olive Oil
- 1/2 cup of Freshly grated Parmigiano
1) Combine the pine nuts – salt in a food processor – blend until a paste is formed. Slowly drizzle in the olive oil while blending. Add the Parmigiano 1 TB at a time until a thick paste is formed.
2) If storing (several weeks in the fridge) place in a jar and pour a thin layer of olive oil over the top to seal in freshness.
If you want to make what I just made (about 15-20 minutes total time) follow my lead.
1) Boil the pasta water and heat the grill pan over low-med heat.
2) Coat the flesh of a salmon filet with olive oil and salt of your choice (I used Hibiscus salt.) Chop the red pepper into sizable chunks and brush with olive oil.
3) USE 1/2 THE PACKAGE OF PASTA (typically it’s 4 servings!) Cook pasta according to the package instructions. Place the salmon on the grill and arrange the red pepper around the cooking fish.
4) When the pasta is cooked, drain it and toss with some pesto (not all! Save some for another day.) Plate the grilled salmon on top of a serving of noodles, garnish with a side of grilled red peppers, a crumble of cotija cheese (that’s what I had in the fridge) and drizzle with a taste of balsamic vinegar.