So it’s happened again. You buy packs of fresh herbs for a recipe, use the three pieces of leaves each it calls for, then stash the leftovers in the crisper drawer where you forget all about it till it shrivels up and inevitably goes bad. Such a waste of food AND money but, let’s be completely honest here, haven’t we all been there?
There are a lot of options to save those packs of herbs from wasting away in your fridge but my go to favourite option, and probably the simplest options, is making a yummy pesto out of the leftovers.
For this recipe, I used Sage and Cilantro, but you can use any leftover herb in any variation to make this work.
You will need:
A food processor
1/4 cup Extra Virgin Olive Oil
Salt & Pepper
2 cloves of Garlic
2 or 3 cloves Shallots
1 Tbs. Parmesan Cheese
Add herbs of your choice (remove stems), a clove or two of garlic, two or three cloves of shallots, salt and pepper to a food processor. process on low for a beat before adding oil as it continues to blend. Once it’s reached a pesto-like consistency, add parmesan and mix one last pulse before serving it on your favourite rice or pasta. Enjoy!
note: Today I served mine on Jasmin rice and jumbo shrimp.