I started making this because I would go a little overboard when buying Cilantro. I mean, how can you not? Its like $2 for 4 bunches! It’s delicious, versatile and very easy to make. I’ve been using it as a dip for chicken, marinade for fish, putting it in my scrambled eggs or mixing it in my salads.
So, here it is.. PESTO MY WAY
- Cilantro – a bunch
- Basil – I have a plant that keeps growing. Its easy to maintain and it smells nice too. But if you don’t have one, they sell it by the other green stuff in the supermarket.
- Mint – just a couple of sprigs. The original recipe doesn’t call for mint, but to me, it enhances it nicely.
- Pine nuts – just a handful
- Olive Oil – about 2 table spoons to get started
I put that all in my Ninja. Blend for about 10-15 seconds. Then I add fresh, minced or powdered garlic. Either will do. (Cloves add more of a garlicy flavor though). A little salt. And depending on how thick or thin I want it, add a little more olive oil. If I plan to use it in my salad, I might throw a couple of olives in it too.
Pour it into a mason jar. It usually lasts 2-3 days. Try it out. Have fun with it.