Garden Pesto

After all the toast and sandwiches are made, if you're like me, you might find yourselves with some bread ends to use up! Sourdough bread can be used for many different things, whether a day or a week old, the sourdough will add a wonderful tangy complex flavor, and nutrition, to whatever you make. This week, we're posting a fresh sauce for spring, to be made with old bread torn into crumbs. I love to make this and have on hand to eat with roasted chicken or fish, or dress salads or sandwiches with extra zing.

 

Garden Pesto

 

Start by tossing together in a small bowl

  • 1 cup old bread, torn into bite size bits
  • 1/2 Tbs red wine vinegar
  • 1/4 cup water

Then coarsely chop

1 cup herbs. I love parsley and cilantro for a more traditional Bagnet Vert style sauce, but you can use whatever combination you have of fresh herbs- oregano, mint, basil, and tarragon are also delicious

 

In a food processor or mortar and pestle combine the crumb mixture with the rough chopped herbs with the olive oil, lemon juice and zest, and salt and pulse/pound until combined and pureed to a sauce consistency

1/2 cup olive oil

1Tbs lemon juice

zest of 1 lemon

2 cloves garlic, minced

1/4 tsp salt- or to taste

 

If you would like to, (I love anchovies, so I usually do) add a few capers and/or anchovies to the mix

adjust acidity to taste, with more vinegar or lemon juice 

 

Keeps in the fridge for 1-2 weeks

Jesse MayhewComment