Anne Harvey’s “Potluck Pesto”

Last evening in the garden, Ted was trying to give away a huge bunch of assorted fresh herbs, and he and Anne and I got to exchanging recipes. Anne mentioned her “Potluck Pesto” which she said turned out to be amazingly tasty. It will keep indefininly if you freeze tablespoons of it on a cookie sheet and store in zip-lock in the freezer. Here’s what to do:

Survey your garden for any herbs you might consider “pesto worthy”. Anne specifically mentioned arugula, mint, celantro, basil, tarragon, dill, marjoram, perhaps a tiny bit of lavender — use your imagination, there are no rules here. Pick everything in the proportions that will taste good to you, and when you get home get rid of stems and other “grassy” non-flavorful parts.

Here’s a basic pesto recipe to get started:

    1 cup assorted pesto herbs
    4 heaping tablespoons of parmesan or romano cheese, chunked or grated
    A few fresh garlic cloves (optional)
    Enough extra-virgin olive oil so that your blender can do it’s thing (start with 4 or 5 tablespoons)
    Handful of walnuts
    Salt to taste

Wash and spin dry the herbs. Put herbs in a blender along with the parmesan/romano and olive oil and blend till you get a lumpy paste. It may take a bit of coaxing to get the blending process to initiate. Add a handful of walnuts and blend till not-quite smooth. Transfer to serving dish and add salt to taste. Adding a squeeze of lemon is also another possibility.

I made it last night and Anne is right, it is delicious.

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