Before Brian and I went on our trip, I had to get rid of some of the stuff in the fridge, including basil and cilantro. The obvious answer? Pesto!
Pesto is easy as can be. Just don’t try to make it without a good blender.
Blend up herbs, cheese, olive oil, garlic, salt, pepper, and optionally pine nuts to a smooth consistency.
Top with a layer of olive oil and refrigerate or, if you happen to be going out of town, freeze. When you serve frozen pesto, just mix in a couple of tablespoons of hot starchy pasta water to melt and thicken it.
So fresh, green, and springy!