Hi, it's Gwynn again. Here is something for your pantry. Once you've harvested your herbs – or got nices bunches of them at market – this is an easy and tasteful way to make them last for a couple of months in your pantry. Of course, pestos taste wonderful if you eat them the day you made them, too! Add to sandwiches, toss with pasta, stir in to soups, add to omelets...
Refrigerate 2-3 days, keep in a cool and dark place for about 2 months, or freeze for up to 3 months. If well covered with oil, they will keep well, do check on them regularly though or simply eat them!
Each recipe makes about one cup. Pulse ingredients in food processor until nearly smooth, stopping to scrape the sides as needed. Stir in remaining ingredients. Cover until served or store as suggested above.
Thai Basil Pesto
Pulse in food processor: 2 cups firmly packed Thai basil ½ cup untoasted sesame oil ½ cup peanuts
Add: ½ cup crumbled goat cheese 1 tsp. finely grated lime peel ½ tsp. crushed red pepper ¼ tsp. salt dash ground black pepper
Pulse in food processor: 2 cups firmly packed lemon or lime basil ½ cup olive oil 4 cloves garlic, peeled 2 oz. pitted, drained olives