Mixed Herb Pesto Sauce
Ready to harvest, rinse, chop and create? Try this Mixed Herb Pesto Sauce…as a dip, tossed with fresh tomatoes, slathered on toasted baguette slices or atop grilled fish or chicken; pasta toss; pizza topping…possibilities too many to list!
4 Tablespoons chopped pine nuts
1 Tablespoon chopped fresh basil
1 Tablespoon chopped fresh oregano
3 Tablespoons shredded arugula
3 Tablespoons chopped chives
2 Tablespoons grated Parmesan cheese
1 Tablespoon [or more] extra virgin olive oil
1 Tablespoon vegetable broth
2 teaspoons chopped fresh garlic
Pinch of salt
Combine all ingredients in a blender container and puree until smooth. Serve. Makes about 1 cup. Enjoy!
Recipe courtesy of Chef Bev Shaffer