Pestos can be used for more than as a sauce for pasta. They’re great smeared over meats and vegetables before roasting and grilling, too. You can also spread them on bread for a sandwich, or mix them with sandwich fillings. I like to match an herb pesto with a dish that is complementary such as sage pesto with turkey or chicken or dill pesto with lamb or salmon, for example. The parsley is added with the “main” herb so the pesto is not too overpowering, but you may not find that to be the case. So, by all means, go with a single herb. Lemon juice adds a fresh taste element not usually associated with pesto.
1/3 c fresh herb, such as sage, oregano, dill, etc.
1/3 c fresh parsley, or use all one herb
1 clove garlic, coarsely chopped
2 – 3 T pine nuts, walnuts, or almonds
1/4 c lemon juice
1/3 – 1/2 c extra-virgin olive oil
1/4 c grated Parmesan or Romano cheese
salt and pepper, to taste
1. Combine all ingredients in a food processor or blender and whizz until a consistency you like–coarse or fine–is reached. Start with the lesser amounts of nuts and olive oil, and add more if you think it’s necessary.You can also put the herb, garlic, nuts, and lemon juice in the food processor or blender and whizz until coarsely chopped. Then, with the machine on, drizzle in the olive oil until you get the consistency you want. Transfer the pesto to a container and stir in the cheese, salt, and pepper.