If you grow herbs in the summer you may be overrun with so much of it you end up giving it away or just letting it go out of control. Grab a few fistfuls of whatever is growing like crazy and whip up an easy pesto sauce in minutes. It makes a great marinade for chicken, steak and seafood. The version I use is dairy free and still is flavorful and delicious.
- cup fresh herbs, packed cups (basil, cilantro, mint, whatever you got – or mix it up!)
- 1 cup raw nuts (almonds, walnuts, pecans, pine nuts, etc)
- cloves fresh garlic, peeled
- 1/3 cup extra virgin olive oil
- 1 pinch black pepper
- 1 pinch sea salt
- Add all ingredients, except olive oil, to a food processor.
- Give it a few quick pulses to combine.
- Turn speed on low setting and slowly start to add olive oil, drizzling in slowly.
- Pause part way through and scrape down the sides of your food processor and check the consistency. I prefer mine to be thicker (less oil) and some like it as more of a sauce (more oil).
- Pour into a glass container and store in the fridge for up to a week.