One of the great ways to make use of leftover herbs is to make pesto. You can use any herbs you want, but I happen to have a bunch of Italian parsley so I used it to make my pesto.
- 1 bunch of Italian parsley (or any other herbs)
- 1/4 cup freshly grated Parmesan-Reggiano cheese
- 3 cloves of garlic
- handful of raw cashews (or pine nuts)
- 1/4 cup extra virgin olive oil
- salt and pepper
- lemon juice
Combine parsley leaves, garlic and cashew into a food processor and pulse it a few times.
Add the olive oil and continue to pulse a few more times. Add more olive oil if the consistency is still too thick. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Parmesan and pulse again until blended. Add a squeeze of lemon juice, a pinch of salt and freshly ground black pepper to taste.
You can serve the pesto with pasta or spread it over slices of toasted bread. I decided to use it in pasta and with some Bavarian sausages that I picked up at the grocery store today.
First, bring a pot of water to a boil and add your pasta of choice (I used tortiglione). Cook for about 5-6 minutes only as you will be adding it directly into the pan of sausages, which will cook it further.
While the pasta is cooking, heat your skillet on medium high heat and fry the sausages until it is a bit browned.
Toss in the cooked pasta and a bit of the liquid from it.
Add a tablespoon or two of the pesto and toss well together.
To serve, place the pasta in a dish and grate some parmesan on top.