I hate wasting herbs (well, anything really; but today we’re talking herbs), so when I find myself with a bunch of leftovers, I make a batch of pesto. A few minutes, some herbs, cheese, nuts, and oil is all it takes. Pulse a few times in a food processor, and serve it up tossed into pastas, mixed into cooked vegetable salads, or spread on sandwiches. Any pesto you don’t use freezes well or keeps in the fridge for a few days.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Classic Basil Pesto Recipe – Everyday Food with Sarah Carey
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