Typically I use this for a super fresh and easy pasta topping but honestly it could go on anything or even make a great marinade. I'll even dip fresh bread in it or basically just eat it by the spoonful. It's a little more varied than a normal pesto, but also similar. Olive oil is the base and then I throw in whatever fresh herbs I have on hand. This is a huge reason I love growing my own herbs. Rosemary is a staple herb that I planted, along the house, as soon as we bought our ranch home. It will hopefully grow huge and last for many, many, years. It's a great herb to start growing if you live in a warmer climate. The amazing thing about this recipe is that it's flexible. The herbs you have on hand can vary, as well as the level of heat you use, and whether you want it to be dairy free or not. Give it a try!
Ingredients:
-About 2 loose cups of fresh herbs de-stemmed (here I used rosemary, basil, oregano, lemon thyme, and pineapple sage). I also used green onions.
-3 cloves of garlic.
-1/4 cup of extra virgin olive oil (avocado oil would work too),
-1 tsp sea salt,
-*Optional 1-2 tsp red pepper flakes per your own taste.
-1tsp raw honey or agave for balance.
Directions:
-In a food processor, or good quality blender, or you can muddle if you have the time...place herbs and then garlic in the bottom.
-Add the salt and red pepper flakes on top of the herbs as well as the oil drizzled over top.
-Process those herbs till they're all chopped with the garlic and oils into a fine sauce. If the herbs are still dry in some areas and not breaking down enough you can add 1 T of water or the same oil to give it a little more liquid help.
-Add in the honey last and just give it a quick blend.
Pour over warm pasta and shred some fresh parm over top and you're good to go! For a healthier meal-prep option, use brown rice quinoa pasta or red lentil pasta and skip the cheese. I hope it's a fresh sauce you'll love!
*Massaged Kale recipe is also posted on the blog :)
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