The cilantro was a dud, but the basil is going gangbusters (both varieties) in the Aerogarden. Been harvesting often, adding herbs to everything possible.
Made this creamy chicken pesto and it was awesome, replacing the heavy cream with plain yogurt.
Making note of this recipe so I can find it again in the future:
Pesto
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons pine nuts
- 2 large cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated parmesan cheese
Combine basil leaves, pine nuts and garlic in a food processor and process until finely minced.
With the machine running, add olive oil until the mixture is smooth.
Add the cheese and process to combine.
Store in refrigerator or freezer.