Use any combination of herbs you like — the more variety, the more interesting the flavour (just limit sage, mint or dill to less than ¼ of the total amount, as their distinctive flavours can overwhelm the mix). After discarding tough stems, I like to chop herbs finely with a knife rather than in a food processor. This prevents the leaves from bruising and helps the pesto last longer
2 cups finely chopped basil, parsley, savoury, thyme, tarragon, etc.
1 tbsp olive oil
Mix well and use in any of these tasty ways: - Toss with boiled or roasted potatoes. - Rub on chicken breasts or fish fillets before baking or pan-frying. - Mix with some chopped garlic, ground or finely chopped walnuts and additional olive oil, then toss with cooked spaghetti. - Stir into simmering soups. - Mix with softened butter and chill; serve with fresh bread or steamed veggies.
Store in a covered jar or bowl, refrigerated, for up to 5 days. For longer storage, scrape into small ice cube trays and wrap filled trays tightly in plastic wrap. Slip solid cubes into a freezer bag. Just pop out and add to recipes — no need to thaw first.
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