EASY Herb Pesto - Studio Botanica

Don't you just love finding new ways to use those amazing herbs and herbal flavours from your garden?Whether it's watching the garden flourish or later in the season ~ fresh herbs growing always make me want to play with PESTO; fabulous intense flavours and a super way to be able to eat more herbs every day! Easy Herb Pesto ~ more of a template or guideline but definitely a simple way to boost the flavour in any meal!

I love herbs ~ in all ways. Culinary, medicinal, 'skin-care'.. etc. (but you probably know that about me!)
and.. I love to inspire you ~ to join me on this magical journey of exploring and using herbs in our daily lives!

Here are TWO of my favourites. Why not invite a friend or 5 over for a PESTO PARTY!?

Easy Herb Pesto (aka Herb Medley Pesto!)

1 clove garlic
Pinch coarse salt
½ cup fresh mint leaves
½ cup fresh basil leaves
½ cup fresh chives, chopped
½ cup freshly grated Parmesan
6 tablespoons extra-virgin olive oil

In a mortar and pestle, mash garlic with salt. Add to a food processor and pulse

with all remaining ingredients. EASY!

I grow all of these herbs in my garden so this is FRESH!
Sometimes I use lemon balm instead of spearmint/peppermint.
As with many of my kitchen adventures; this is a guide. Play with the herbs

in smaller quantities to see what you like best!

ENJOY!

Make lots while it's THE perfect time to buy it - and freeze the extra in convenient ice-cube tray sized cubes. Here's another idea for using your fresh pesto "Herbs + Marinated Chevre" is SO good ~ quick n' easy to prepare.

My family adores arugula ~ if you are a fan, that's great. If not, substitute spinach or other greens.
TIP:
If you plan to freeze it, to use in soups or stews or pasta, later, you can omit the Parmesan cheese and simply add the cheese whenever you thaw the pesto 'down the road'.
I normally portion the pesto into ice cube trays and then place in 'labelled' freezer bags for storage.

Arugula Pesto

4 cups packed arugula (baby arugula optimally)
¼ cup Extra Virgin olive oil
¼ cup pine nuts (or walnuts, pecans, almonds)
¼ cup Parmesan (optional)
1 garlic clove, peeled
Sea Salt and pepper, freshly ground ( to your taste)
½ to 1 Lemon juiced adds bright flavour
Place arugula, pine nuts, garlic and Parmesan (if using) in a food processor.
Blend until nearly smooth, adding the olive oil gradually while blending
Store in the fridge and plan to enjoy within three days.

Pesto ready to be frozen in ice cube trays

Check out this PESTO post for more recipes.

HERBS are such glorious ingredients ~ aren't they??

If you like pesto or love pesto -- and have a favourite of your own!
Please share!
It's easy to leave a comment here and everyone will benefit from your ideas! ox Carol

Easy Herb Pesto (aka Herb Medley Pesto!)

Arugula Pesto

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