When I was a live-in Nanny and Tutor, the Gardener of the property was an odd, eclectic woman, but a fabulous cook. I made my own version of her orange-glazed grilled chicken for fourth of July and everyone loved it. So, on Thursday, I had picked up some basil at my favorite produce place and decided to attempt my own version of the Gardener's Pesto.
So here it is, the recipe for my Pesto. I served it with Farfalle pasta (bowtie), sautéed broccoli, cornbread (yeah, I know it doesn't really go with the rest, but I love cornbread and everyone always asks for it), and pan-fried chicken breast (just lightly coat fresh chicken breast in flour, salt, pepper, and garlic powder and pan fry on medium with butter and minced garlic). Oh! and a fresh pitcher of sweet tea of course. :) It is also super delicious on toasted artisan bread.
1 bunch washed, stemmed cilantro
1/2 bunch washed basil
1 Tbs apple cider vinegar
1/2 c. Olive oil
1 finely sliced green onion
1/2 Tbs minced garlic
Fresh ground pepper and salt to taste
1) Put 1 Tbs of olive oil and 1 handful of herbs into food processor and mix on medium-high speed for 30 seconds.
2) Repeat until all oil is added and then add remainder of herbs and garlic, onion, salt, pepper, and vinegar.
3) Blend until desired consistency and serve.
Bonus!!- You can also squeeze a little fresh lime over and blend as well.
And FYI, just so you don't miss out, Lilly is offering a cute printed travel bag with a qualifying purchase.