It's hot right now, so a hot potato dish was not going to cut it. But, I didn't feel like a mustard-based dressing or a more traditional mayonnaise-based dressing. With a trio of herbs I'd used for this salad waiting to be used up, a pesto seemed like the best idea. I added a clove of garlic, some olive oil, and some freshly-squeezed lime juice, and a little bit of yoghurt to finish off and that was it. I did not add pine nuts or any other nut in this instance, but the second night I served this I added toasted pine nuts and it was very good, a welcome addition - but by no means necessary.
The measurements below are rough - basically it was about half Italian flat-leaf parsley, half mint, and a little bit of basil. This can be completely different each time depending on what you plan on or have handy. I combined it with lovely little potatoes, but I'm sure it would taste great with pasta or over other vegetables too. The yoghurt isn't necessary but in this instance I wanted to smooth out the flavour and texture a little and yoghurt is the obvious choice. You could also spread a layer over cream cheese for a fun layered dip or spread for crackers, or use it as part of sandwich or in a tortilla wrap or pita sandwich.
Ingredients:
- 2 cups (500 ml) your fresh herb or herbs or choice (basil, mint, parsley to name but a few you might choose)
- 1 to 2 cloves garlic, finely chopped or minced
- 2 or more tablespoons (30 ml) extra-virgin olive oil
- 2 or more tablespoons (30 ml) lemon or lime juice
- 1 to 2 tablespoons (15 ml to 30 ml) pine nuts, toasted. Optional.
- 1 to 2 tablespoons (15 to 30 ml) plain yoghurt. Optional.
Method:
Use a food processor or hand blender to chop and liquify your herbs, oil, pine nuts (if using), and citrus juice. I just used a fork to blend in the pine nuts by pressing down on them.
Add yoghurt (if using). Stir. Serve or combine with vegetables or pasta and serve.
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