makes 1 ½ cups
Spring heralds the awakening of the herb garden, and herbs are the anima, or soul, of a dish. Herbs can be used individually or in harmony with one other, but using more does not necessarily mean better. Moderation is the key. I usually have a jar of mixed herb pesto that can be used as a sauce on pasta or as an added condiment to a pasta recipe or soup. Adding a teaspoon of pesto to a dish can give it life and, yes, soul.
- 1 cup fresh Italian parsley leaves
- ½ cup basil leaves
- ½ cup mixed leaves of fresh sage, thyme, and marjoram
- 4 garlic cloves
- 1 cup extra virgin olive oil
Wash the parsley and basil leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the parsley, basil, sage, thyme, marjoram and garlic in a blender and blend on low speed, slowly adding the oil until the pesto is smooth and all the oil is incorporated. Stir in salt to taste. Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep refrigerated for months, or it may be frozen. Make sure there is a thin film of oil over the pesto to keep its flavor and color bright.