Spring heralds the awakening of the herb garden, and herbs are the anima, or soul, of a dish. Herbs can be used individually or in harmony with one another, but using more does not necessarily mean better. Moderation is the key. I usually have a jar of mixed herb pesto that can be used as a sauce on pasta or as an added condiment to a pasta recipe or soup. Adding a teaspoon of pesto to a dish can give it life, and yes, soul. Makes 1 1/2 cups Ingredients: 1 cup packed fresh Italian parsley leaves 1/2 cup fresh basil leaves 1/2 cup packed mixed fresh sage, thyme and marjoram leaves 4 garlic cloves, peeled 1 cup extra virgin olive oil Salt Directions: Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste. Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep refrigerated for up to 4 weeks or it may be frozen for up to 3 months. Make sure there is a thin film of oil over the pesto to keep its flavor and color bright. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design