Quick! Someone eat this before it collapses altogether. This will teach me to get artsy before I have the camera properly set up. This is really insalata caprese with it’s geometry changed. It also shows one of the many dishes to which you can add pesto.
In this case, three-herb pesto. I don’t know about you but even though we’re in the second half of October I still have flat-leaf parsley, mint and some basil still hanging around. So…let’s make something useful out of them before we have a freeze and they’re gone, baby gone.
This recipe is very easy to prepare. Just put all the ingredients into a blender or food process and whirl away until you have a grainy blend. Store it in the fridge or freeze it. Now, how simple is that?
If you chill the pesto before using, try not to heat up either on the stove top or in the microwave before using it. Or it will be gummy. Let it come to room temperature and just hadd it to your hot pasta. Don’t forget to sprinkle extra parm on the top of the pasta…something I forgot to do below. Although it doesn’t need it!
Three Herb Pesto
Yield: Makes one cup
Total Time: One Hour
- 2/3 cup tightly packed fresh basil leaves
- 2/3 cup tightly packed fresh parsley leaves, preferably flat-leaf
- 3/4 cup tightly packed fresh mint leaves
- 1/3 cup pine nuts
- 1/3 cup freshly grated Parmesan cheese
- 2 large garlic cloves, chopped fine
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 2 teaspoons balsamic vinegar
- Purée all ingredients in a blender or food processor until smooth. Add pepper to taste.
- Pesto will keep for one week in refrigerator if stored in a jar with a tight lid. Let pesto come to room temperature before serving.
- To freeze, drizzle a light layer of olive oil on the pesto first and top with a tight lid. Good for two months.