Can you really have too many herbs? Too much parsley? Too much mint? This week I harvested them by the multitude of handfuls to make pesto. I find that, when mixed together, neither tastes overwhelming. Mix in 2 cups of pistachios, garlic, lemon, olive oil, salt and pepper, and the result is delectable. Try this pesto on in pasta, as a spread for toast or crackers, or toss it into a vinaigrette.
Here's the quick recipe.
Parsley & Mint Pesto
4 C. fresh parsley
4 C. fresh mint
2 cloves garlic
1 C. olive oil
1 seeded lemon, rind included
Salt and pepper, to taste
Throw all ingredients into a food processor and blend until smooth.
With a spatula, scoop blended mixture into an ice cube tray. Put in freezer and let sit overnight.
Remove pesto cubes from ice cube tray and transfer to ziplock freezer bag.