One of the greatest things about owning a food processor is how easy it makes using up leftover herbs . On Wednesday night I made pesto with some basil, mint, and arugula we had, adding toasted pine nuts and almonds, and a head of fresh garlic I blanched for one minute. Really good AND it kept the mosquitos (and vampires) away! A little mint is so good in a pesto. I grilled portobello caps and topped them with Danish blue cheese and the pesto, and served steamed Maine broccoli (soooo good this time of year) alongside. I've been using the leftover pesto in our lunches, and that garlic flavor definitely gets stronger as the days go by!
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