Doesn't it kill you to throw away those expensive fresh herbs? I often have used them in a recipe, and then forget about them until they're soggy and nasty.
I found a delicious pesto recipe that uses a combination of herbs and fresh spinach. You can mix and match what you have on hand.
I'm not a super fan of regular pesto because of the strong basil taste. But I fell in love with the following recipe, which I adapted from another recipe. We had it over pasta and garlic chicken. Strawberries rounded out the meal. Here's the recipe:
2 garlic cloves
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves (I used curly, and it was fine)
1 cup fresh spinach leaves
1/2 cup pistachios
1 pinch salt
freshly ground black pepper to taste
juice from one lime
1/2 cup olive oil
Blend all ingredients in a blender or food processor until smooth. Four generous servings over both meat and pasta. To store, cover with a thin layer of olive oil to prevent oxidation.
I'm never going to let fresh herbs go to waste again! And it's perfect for your summer herb garden.
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