Since my herb garden has been growing out of control, I decided that the most logical thing would to make homemade pesto. After all, that's why people plant fresh herb gardens, right?
Garden Pesto
about 3/4 cup basil
3 sprigs marjarom
2 sprigs lemon thyme
splash of raspberry vinegar
dash of sea salt
olive oil
Rinse all the herbs and put them in a blender/food processor, I used my handy handheld stick blender (I love that thing!). Add just enough olive oil to cover half the herbs. Blend until all the herbs are blended together into a paste. Add the salt and raspberry vinegar. Slowly drizzle in more olive oil by the tablespoonful and blend until you get a creamy consistency (like a creamy salad dressing). And you've got pesto! To store this, I froze individual pesto cubes in ice cube trays and then kept them in a freezer bag.
I marinated some skinless chicken thighs in the pesto for about 1 hour and then cooked them on the grill for dinner that night. The meat got a good sear and was packed full of fresh herbalicous flavor. Yums. I love my little garden.
Garden Pesto
about 3/4 cup basil
3 sprigs marjarom
2 sprigs lemon thyme
splash of raspberry vinegar
dash of sea salt
olive oil
Rinse all the herbs and put them in a blender/food processor, I used my handy handheld stick blender (I love that thing!). Add just enough olive oil to cover half the herbs. Blend until all the herbs are blended together into a paste. Add the salt and raspberry vinegar. Slowly drizzle in more olive oil by the tablespoonful and blend until you get a creamy consistency (like a creamy salad dressing). And you've got pesto! To store this, I froze individual pesto cubes in ice cube trays and then kept them in a freezer bag.
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| Garden Pesto Grilled Chicken Thighs |
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