herb garden pesto

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Nobody in the family has a green thumb, so I was shocked on a recent visit home when my mother’s formerly dinky Chia herb garden had overtaken an entire corner of backyard, all wild and green and begging to be simmered into soups and snipped into salads.  The thyme, rosemary, and oregano are plentiful, but it’s the summer basils and mint that are truly impressive.  Mom claims they tripled–if not quadrupled–with the first big rain, a la Jack’s beanstalk.  I half listened while daydreaming of my new mini-prep food processor and the delicious pesto I could make by mixing basils and perhaps a sprig or two of mint.

It was as bright and and fresh as I had hoped, and made for a 10-minute weekday lunch or dinner served over orzo with diced tomatoes.

Recipe after the jump.

Two Basil & Mint Pesto

2 cups basil (I used a mix of Genoan and Thai varieties)

2 sprigs mint

1 large handful pine nuts, lightly toasted

2 cloves garlic

zest of 1 lemon

olive oil

1 handful parmesan cheese

salt & pepper

Pulse basil, mint, pine nuts, garlic, and lemon zest in food processor until finely chopped.  Add 1/4 cup olive oil and blend; if a thinner pesto is desired add more olive oil until desired consistency is reached.  Add parmesan and pulse just to blend.  Taste and add salt and pepper as desired.

 

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