I’m officially obsessed with pesto! It is one of my favorite things to make, is packed with nutrients, and literally tastes good on everything. I begin the summer each year by making (and freezing) as much garlic scape pesto as possible, and then proceed to spend the summer making batches with all the other herbs I grow on my roof deck or find at the market. While we’ve been traveling I haven’t been making my own pesto (alas, my food processor didn’t fit in my suitcase), but I’ve still been eating quite a bit of it. It’s an easy healthy option that’s available at most grocery stores and, as mentioned before, is amazingly versatile.
This recipe is actually from my kitchen back in Boston before we left on The Big Trip, but I’ve been thinking about it recently given all the fresh herbs in season right now. Instead of making traditional basil pesto, I combined basil, parsley, and cilantro for a three herb pesto, and the results were outstanding.
Three Herb Pesto Ingredients
1 bunch of basil
1 bunch of parsley
1 bunch of cilantro
5 cloves of garlic
1/4 cup of grated parmesan
1/4 cup of olive oil
salt and pepper to taste
Combine all ingredients in the food processor and blend until they reach a thick, creamy consistency. Feel free to add more oil if needed to get the right texture.
As I’ve discussed before, pesto is really a terrific herb delivery vehicle. When you look at levels of vitamins, minerals, and antioxidants per bite herbs are total rock stars. Most people don’t typically sit down to eat an entire meal of herbs (although I often make parsley salads), so pestos are one of the best ways to boost your intake.
One particularly nutritious way to enjoy pesto is slathered on fresh summer vegetables. In this case, I boiled new red potatoes and steamed fresh green beans. I tossed them together with a hefty serving of pesto and ate them hot. Fresh, healthy, and delicious!