Hallelujah, the weekend is in sight, and you need a no-brainer dinner tonight. Quick Main Thursday has you covered.
(Credit: Danny Kim)
In the summertime, our herb gardens (okay, and the markets, too) are so prolific that we get to a point where we don't know what to do with all the basil, parsley, rosemary, and mint. The best way to use it all? Puree it into a vibrant, verdant pesto and toss it with pasta, spoon it over grilled vegetables or chicken, or spread it on a sandwich.
That's right--pesto can be made with more than just basil. Our new go-to recipe uses parsley for its bright flavor. Spiked with onion-y chive and blended up with the usual suspects--Parmesan and extra-virgin olive oil--this herbaceous sauce is a staple for quick summer dinners.