This garden fresh sauce is so light and delicate, unburdened by cheese or nuts. It tastes herbal and green. Like summer.
1 cup washed, loosely packed fresh basil leaves
1/2 cup fresh mint leaves
1/2 cup fresh parsley
2 cloves fresh garlic, peeled
1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
Sea salt, to taste
Combine the basil, mint, parsley and garlic in a food processor bowl; pulse and process the mixture until it is chopped very fine. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt, to taste. Cover and store chilled for at least an hour to saturate the flavors. If storing overnight I pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green. Makes roughly a rounded cup.
Spread it around:
· Serve on cooked spaghetti (shown is Tinkyada's gluten-free White Rice Spaghetti), or other pasta shapes.
· Spread on warm Herbed Flatbread or a pizza crust.
· Use in a summer vegetable gratin dish, such as my Pesto Zucchini Tomato Gratin.
· Toss fresh grilled veggies in this sauce.
· Use it instead of butter on fresh corn on the cob.
· Spoon it on cooked wild salmon, chicken breasts or grilled veggie burgers. Use it in quesadillas, burritos, and grilled sandwiches.