Bright, citrusy, savory, and slightly spicy, this pesto marries basil and pesto in a decidedly delightful way!
For Christmas, “Keith the Elf” brought me an indoor herb garden. And, man, oh, man. Do I love that thing! I can just reach over from the stove and grab some tarragon, cilantro, parsley, oregano, chives, or basil in less than two steps. (Which doesn’t really count toward “getting your steps in, but I digress.)
We’re now in full-on-need-to-harvest-in-bulk-time, because I realized I’d better clip some, or else they’d get burned by the lights.
So, the other night with dinner on my mind and no idea what to make, I had a decidedly summer thought while in the middle of April.
“I can make fresh pesto and then have pesto chicken for dinner!”
Now, that brought a smile to my face.
So, I harvested basil and parsley and walked four steps to the mini-food processor. (Still, not really counting toward daily “steps.”)
And joy of joys I had fresh pesto with homegrown herbs with snow still on the ground.
Thanks for the present, Keith!
*Note: This stuff is amazingly good on baked chicken, tossed with pasta, or just as a dipping sauce with crusty bread.
Basil and Parsley Pesto
Ingredients
- 1 cup fresh basil, packed
- 1 cup fresh parsley, packed
- 3/4 cup freshly grated parmesan cheese
- 1/2 cup olive oil
- 1/4 cup roughly chopped yellow onion
- 1/4 cup lemon juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon white or black pepper
- 1/2 teaspoon kosher salt
Instructions
- Place all of the ingredients in a mini-food processor or high powered blender.
- Process until smooth.
- Note: If not serving immediately, cover the basil with ¼-inchof additional olive oil to prevent oxidation and to retain the bright green color.
- Store in an airtight container in the refrigerator for up to 5 days.