While Valli’s post came up for the Blogging Marathon #86 went up, though selecting Scandinavian Cuisine wasn’t tough, the second option really did play around with me. In fact, I had even decided to skip this edition. But then thinking that next month is the mega marathon and after that Ramadan would start (already? :O ) I didn’t want to give too much of a break, so I decided to take up “Italian Sauces You Need to Know”. And I am glad, I somehow pushed myself through to making them and getting the posts ready in time. 😀
The first one I chose to make was a pesto. A pesto is an aromatic green sauce which is a blend of basil and pine nuts, at times walnuts too. I did an instant pesto pizza sometime back and posted a version there. This time, I was thinking how would I want to do it. That is when the mixed herbs stared back at me while I opened the fridge. The idea stuck, why not a mixed herbs one! I had bought all the herbs for a different purpose, alas it didn’t happen – a situation that we food bloggers always jump into! Since herbs wait for none, I had to use it up and this theme helped me with it.
The quantity I made is very little. I feel pesto is best used immediately. I have found that as it sits, the color changes. I dabbed the whole pesto on some chicken and seared them in butter for HD. He totally enjoyed them. You can even toss them up with your vegetables like potatoes, squash or carrots and roast them in the oven to have it just like that or for even making soup! I am giving you ideas… 😉 Off to the recipe…
Mixed Herb Pesto
- 1 cup loosely packed mixed herbs I used majority parsley and coriander, and little dill and mint
- 12 walnuts soaked and drained
- 2 cloves garlic
- 1/4 cup olive oil
- A dash of salt and pepper
- Combine all ingredients in a blender and blend till smooth.
- Use as soon as possible.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#86