Flashback Friday > Fine Cooking Magazine 2020
Use Whatcha Got!
What fresh tender herbs lurk in your refrigerator right now? The ones that you’ve perhaps forgotten about?
These tender herbs, once vibrant and full of anticipation, waiting patiently for their chance to shine, now sadly linger limp in your refrigerator drawer, oblivious to the passage of time. What was once perky parsley, scintillating cilantro, bold basil, and opulent oregano lie lifeless and hanging their heads, long past their “best by” date. Don’t throw them away; use watcha got to create my refrigerator pesto!
I originally had this idea while managing the test kitchens at Fine Cooking Magazine, and I figured I’d share this flashback with you.
The beauty of this recipe is that there’s really no recipe to follow and no cooking involved, either. There’s nothing much better than whipping up the star attraction of your next meal without the effort of following a recipe, don’t you agree?
So, here’s a simple set of general guidelines for creating a swanky yet economical refrigerator pesto from whatever ingredients you have on hand. Once you get the hang of it, you’ll use this method forever.
1. Pull out your food processor or blender. Coarsely chop any combination of tender herbs you have in your refrig, including their stems. If your garden is overflowing with a bounty of fresh herbs, use them instead since it’s all about using whatcha got! Add them to the machine and process them so they collapse and make room for more stuff.
2. Scrape down the bowl, then add a handful of whatever nuts you have hanging around, a few cloves of crushed garlic, a jalapeño, if you like, a generous shower of any grated hard cheese that suits you, a large pinch of salt, and a few grinds of pepper to taste. Process again until the mixture is just combined.
3. Scrape down the bowl again, close the processor, and start the machine. Slowly drizzle a thin stream of olive oil through the feeding tube until the mixture comes together. Open the bowl and check the pesto. Add a bit more oil (or water) until you’re happy with the texture and consistency. Adjust the seasoning, and you’re done!
As I mentioned in my video, this bright, delicious pesto can top almost anything. Try it on pasta (naturally), dollop it on grilled or roasted veggies and pizza, on avocado toast or in a grilled cheese sandwich, swirl it into soups and stews, or spoon some onto cheese and crackers. And since we’re in garden tomato harvesting season, the absolute best time of year, try pesto instead of mayo on your next tomato sandwich!
Let me know if you try this refrigerator pesto and what you’ve served it with. As always, contact me with any questions. You know I love hearing from you!
—Chef Diana
Giving credit where credit is due:
Technique/Demo & Tips: Chef Diana
Photo-Video-Edits: Russ Murray (@remages)
Chef Diana Andrews 