If you’re eager to use the fresh herbs from your garden, herb pesto is a fantastic option. This versatile, vibrant sauce comes together in minutes and can be used in countless ways—on pasta, potatoes, sandwiches, burgers, or even as a dip. While basil pesto is a popular favorite, you can experiment with a wide variety of herbs, such as cilantro, mint, sage, or dill, to create unique and flavorful pestos year-round.
A Brief History of Pesto
The word “pesto” comes from the Italian verb pestare, which means “to pound.” Traditional pesto originated in the Liguria region of Italy, where it was made by crushing garlic, pine nuts, and hard cheese into a paste with olive oil. The arrival of basil in Italy from India in the mid-1800s led to the creation of basil pesto, which has since become a global favorite. Today, home cooks are pushing the boundaries of pesto by experimenting with a wide range of herbs beyond basil, such as sage, mint, and dill.
How to Make Herb Pesto
Making herb pesto is simple and can be done with a food processor. Start with about 2 cups of clean, fresh herb leaves (loosely packed) and add them to the processor. You can mix and match herbs to create your ideal blend—parsley is often used to complement other herbs or to bulk up the mixture when you’re low on a particular herb.
Here are the basic ingredients for any herb pesto:
- 2 cups fresh herb leaves, loosely packed
- 2/3 cup olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- 1 large garlic clove
- ½ cup nuts (pine nuts, walnuts, pecans, or pistachios)
Simply pulse the ingredients in your food processor until well combined. You may need to stop and scrape down the sides before pulsing again. Pesto can be frozen for later use, and it’s best stored in small portions, such as in silicone muffin trays or ice cube trays. You can also freeze spoonfuls of pesto on a baking sheet and then transfer them to a container once frozen. Keep in mind that because pesto contains oils, it cannot be safely canned using a water bath method.
Cilantro Mojo Sauce
Cilantro is an excellent herb for making a flavorful green sauce, also known as mojo sauce. To make cilantro pesto, blend cilantro with olive oil, garlic, salt, and lemon juice. For a creative twist, try adding orange juice or hot peppers. Mojo sauce pairs wonderfully with proteins, as a spread for bread, or tossed with rice noodles for a quick meal. Since cilantro’s flavor and color deteriorate when dried, freezing it as pesto is an ideal way to preserve your harvest. Frozen cubes of cilantro pesto also make a great addition to soups during the winter months.
Mint Pesto
Mint pesto is gaining popularity, especially for unique dishes like mint pesto baked eggs or mint and pea pesto with pasta. Mint pesto is also great for grilling fruits like pineapple. If you’re freezing mint pesto, you might consider leaving out the garlic, as it pairs better with fruits or yogurt in the future. Mint pesto is fresh, fragrant, and a great way to utilize an abundant mint harvest.
Dill Pesto
Dill pesto is a bright, tangy option that typically includes parsley and sometimes mint for added freshness. Roasted walnuts complement the delicate flavor of dill, and this pesto can be used on roasted vegetables, pasta, or bread. Dill pesto also freezes well, allowing you to enjoy the flavors of summer during the colder months.
Parsley and Basil Pesto
Parsley pesto can be elevated by adding other herbs like sage, marjoram, or oregano. However, parsley and other Mediterranean herbs are easily dried, so many gardeners wait until basil is ready to harvest before making large batches of pesto. Basil, unlike parsley, doesn’t dry well, so basil pesto is a fantastic way to preserve its fresh flavor.
A Note on Color
Lemon juice not only enhances the flavor of pesto but also helps maintain its vibrant green color. However, be aware that if you use purple basil or herbs with red stems (such as some varieties of mint), your pesto might take on a brownish hue. While this won’t affect the taste, it’s something to consider if you’re aiming for that bright green look.
In conclusion, making herb pesto is an easy, creative way to use your garden’s bounty. Experiment with different herbs to find the combinations you love, and don’t forget that freezing pesto allows you to enjoy these fresh flavors year-round.