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A New Kind of Pesto

I can't be the only person who buys a bunch of (parsley, cilantro, basil, etc.) for like, 1 tablespoon for a recipe, then you have the rest of the bunch to essentially go bad over the next week.

No more, I say.

So I had to get creative. I had over a half bunch each of parsley and cilantro from other recipes this week and started Googling what I could possible do with that much herb (hold you laughter).

I started reading an article about traditional Basil Pesto and how to change it up with other herbs. How have I never thought about using other herbs in pesto? Brilliant.

Here's how it went down:

In the Cuisinart MiniPrep - 1/2 bunch of Parsley, 1/2 bunch of Cilantro, 2 T EVOO, 2 T Minced Garlic (I cooked mine over a low flame for about 5 minutes to get a rich, nutty flavor), 1/4 each Salt and Pepper, Juice of a 1/4 Lemon

Pulse until delicious.

I served ours over Grilled Chicken, Grilled Asparagus, and Rice Pilaf as a little 'dressing/sauce/garnish'. YUM.




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