I stared at the bunches of thyme, sage, basil, parsley, oregano and mint. The idea of putting all these herbs together did not make sense. Instead, I chose my three favorites: basil, parsley, and mint, and hoped they would harmoniously come together. Into the food processor they went.
4 cloves garlic, minced
1 cup basil leaves, roughly chopped
1/2 cup parsley leaves, roughly chopped
1/4 cup mint leaves, roughly chopped
1/4 cup olive oil
1 tablespoon Champagne vinegar
salt and pepper to taste
2. Drizzle in olive oil and vinegar. Pulse until a smooth paste is formed. Season with salt and pepper.
3. Spoon “pesto” into an ice cube tray and freeze.
Keep the “pesto” cubes in the freezer until ready to use. They keep the bright, green color for quite a while – thanks to the addition of vinegar.
I used these cubes over cooked pasta and shrimp. Added a cube or two to a potato and bell pepper hash. Stirred one into a bowl of creamed tomato soup. And the ideas are endless! How would you use these?