After a long day in the garden and yard, I still felt like messin' up my kitchen when I came inside to find something to eat. And while I write, I listen to "Into the Mystic" by Van Morrison. A song that has haunted me now for several days. One of those tunes you just can't get out of your head and maybe some of the best lyrics and music ever written.
Anyway, after cleaning up all the piles of yard waste I created, I was famished!!!! Ravenous! I trimmed three big maple trees, several small trees and pulled tons of weeds!! I was so busy I didn't think about eating, so when I came inside, all I could think about was eating!!! A few final clean up chores outside took me to the herb garden and I decided then and there I would make an herbal pesto. I had already picked several herbs that were in the fridge and didn't have any walnuts to make a traditional pesto of walnuts and basil. So I used the herbs I had in the refrigerator and since I had no walnuts, I used some cashews I had on hand and some pumpkins seeds. I toasted about a half cup of those while I washed and chopped herbs for the blender to make the pesto. In the meantime, I cooked some penne pasta.
So here's what I did. I combined all the herbs you see here: chives, oregano, basil and parsley, 4 cloves of garlic, a small chunk of parmesan, and a 1/2 c. of grated parmesan in the food processor. When the nuts were toasted I put them in the blender too and blended everything until it made a beautiful paste with olive oil (about 1/2 c) a little lemon juice (maybe 1 or 2 T), salt and pepper. When the pasta was aldente, I drained it and put a serving into a bowl and mixed about 3 T of the pesto into the bowl of pasta. It was delicious with a small glass of white wine! I can honestly say I may have preferred it to traditional basil pesto!
Pesto doesn't have to be just basil and walnuts! Use whatever herbs you have on hand and whatever nuts you have on hand. Don't let traditional ingredients in a recipe stifle your imagination! It's sure to turn out delish!
The leftovers were made into a pasta salad. I poached two small turkey cutlets, cut them into slices and mixed them with the leftover pasta and some more pesto!