This is a great way to change up your pesto. Add walnuts, almonds, or flax seeds for an extra health kick. Use on turkey paninis as a spread, toss shrimp or chicken in it before roasting or grillin, use on top of grilled steak or alongside roasted lamb, stir into risotto or rice...
INGREDIENTS:
2 cups lightly packed flat leaf parsley (or basil but I like parsley)
1 cup lightly packed lemon verbena leaves
2 garlic cloves, roughly chopped
1/4 cup olive oil (or as needed to blend well)
optional:
2-3 tbs grated Parmesan
freshly ground black pepper
METHOD:
Blend all ingredients well until smooth. Store in freezer for longer duration.
