Perfectly Pesto...

I'm not a huge pesto fan, but I figured that since I had a ton of fresh parsley I needed to use from my weekly veggie shares I had to use it in something. So, I decided to make pesto with more of a parsley kick...and boy was it delish!!


Not only is this pesto recipe yummy and healthy, it's also super easy. Most pesto recipes call for you to blanch the herbs, but this one requires no heat so it includes raw herbs.

Perfectly Pesto:
(like most of my recipes, I don't use exact measurements, I typically eyeball things or taste/add more, but I've tried to put measurements to help)

• 1 cup Fresh Parsley - finely chopped
• 1/2 cup Fresh Basil - finely chopped
• 1 tbsp Garlic, minced
• 1/4 to 1/2 cup of Pine nuts
• 1/2 cup or handful or two of Fresh parmesan cheese
• 1/4 cup and a little more of Extra virgin olive oil
• 1/4 cup of kalamata olives
• Lemon or lime to taste
• Salt, Pepper and Garlic Salt to taste

Chop up the herbs until they are super fine, add these to a blender or food processor to chop up some more, then add the olive oil (you may have to add more oil to thin out the pesto), add the rest of the ingredients to blend well until you have a thick paste/sauce. I will taste it first before I add the seasonings, this will tell me how much of each I need. If it's too sweet tasting then I'll add a little bit of lemon/lime juice, salt, pepper and maybe garlic salt to turn it away from the sweet-side and more into a savory taste. 

Once you have the pesto you can set it aside and serve it with any type of pasta, or grilled zucchini or other vegetables, serve it on toasted baguettes, pizza, etc. Enjoy!