This always happens to me. I buy fresh produce…and then I’m on the road before I can finish everything. This past week wasn’t too bad. I refrained from grocery shopping and happily Emilie came over for dinner and brought along all the fresh ingredients we needed. Even then, I came home from my trip to some very unhappy herbs. I swear they were staring at me forlornly while I executed my post-travel fridge purge (Adios, arugla! Sayonara, snow peas!) .
Luckily, these bunches of mint, basil, and parsley, though sad looking, had not gone bad per se. The basil and mint leaves were starting to discolor, but not rot. The parsley had started to loose its snappiness, but retained its dark green color. Anything requiring presentation was a no go, but then I remembered I had some pine nuts in the freezer and thought: Eureka! Why not a pesto? The mint would give it a nice Greek twist. Thanks to Emilie, I even had some Greek olive oil (I usually go for Spanish) in the pantry.
Now pesto is a very versatile…condiment? sauce? dip? Ummm…ok, so you can do a lot of things with pesto. Today I’m showing it to you as a dip, but stay tuned! My next post uses this Greek Pesto to tackle a quick and heart healthy dinner!
- 1 cup Basil leaves
- 1/2 cup Italian parsley
- 1/2 cup Mint leaves
- 3 tbsp pine nuts
- 3 garlic cloves, peeled
- 2 tbsp Greek olive oil
- 1/3 cup Parmigiano Reggiano, freshly grated
- freshly ground sea salt and pepper
- Place herbs, pine nuts, garlic, and olive oil into a food processor or
- Pulse/blend until ingredients are well blended and chopped. Pour into a small bowl.
- Add grated Parmigiano Reggiano to the blended herbs and mix well with a spoon or spatula.
- Season with salt and pepper to taste.