Pesto is familiar to many people these days and still many have never tasted it. It is readily available in most stores and also easy to make. Generally pesto is made with basil, garlic, pine nuts, cheese, and olive oil and a little salt. Freshly made it can last in your refrigerator up to a week or frozen for later use.
I wanted some one day and I did not have all the ingredients so I decided I would make my own recipe and refer to it as Multi Herb Pesto. Anyone can make this and add it to our growing list of one new creation a week. I simply did not have enough basil in my herb garden and I felt like getting creative.
Here is the recipe I created with what I had on hand at the time:.
- 3 cloves of garlic
- 2T. (about 8) Kalamata pitted Olives ( use those packed in olive oil)
- 3 stems of Basil— it was all I had left
- 3T chopped sun dried tomatoes
- 10 stems of Parsley
- 3 stems of cilantro ( all herbs are optional and to your taste)
- 3-4 T olive oil ( adjust to your taste and degree of thickness)
Pinch of salt…. can always add more and I generally do. This recipe makes about 3/4 C
Gather your herbs from your garden or at the market. I went off to my herb tub to snip herbs that I could use.Rinse the herbs and toss in a food processor or chopper along with other ingredients. Chop and add oil. If too thick add more oil. Be sure to taste and add more salt if needed.
If using over spaghetti, I place a small amount in bottom of pasta bowl, add pasta on top, then more pesto, a little of the pasta water and continue to toss until pasta is evenly coated. I generally add hamburger, sausage, or chicken and serve. Shredded cheese is on hand as we prefer to add our own amount of cheese rather than having it in the pesto sauce.
Even if I make a red sauce for pasta I generally add some of this multi herb sauce to the red after it has cooked.
We love to grill vegetables and the sky is the limit…..zucchini, onions, celery, sweet red peppers, mushrooms, artichoke hearts, etc and we add this sauce to it with a little more oil and sometimes a bit of balsamic vinegar. It makes for a great salad. You can also add lettuce to this or pasta of your choice and some grilled chicken for a main course.
We use it as a basting sauce for chicken, also placing some under the skin of the chicken. Grill or roast the chicken
Love it on cooked potatoes. Cool the potatoes slightly, cut in mouth size pieces and add the sauce
It is good on fish. I often use it on tilapia and cod and sometimes salmon.
There are so many uses for this Multi Herb Sauce and even though this is not a Traditional pesto recipe it is what we enjoy and use. Changing the herbs each time alters the flavor so something new arrives at the table each time. .
So use what you have on hand, adjust ingredients to your taste and Enjoy!