Too many fresh herbs in your garden? Turn them into this pesto-inspired sauce in minutes! #recipe

When your garden is overflowing with herbs, this Pesto-Inspired Pasta Sauce is the perfect way to use them up. 🌱✨ A blend of fresh herbs or whatever you have on hand—combined with garlic, olive oil, lemon juice and Parmesan—creates a bright, flavorful sauce that’s perfect for tossing with pasta.

It’s more flexible than traditional pesto and nut free, letting you celebrate seasonal abundance while creating a sauce that’s fresh, versatile, and completely delicious. Serve it on pasta, drizzle it over veggies, spread it on bread, or use it as a dip—you’ll want to make it all season long!

Make this pesto-inspired pasta sauce and tell me what herbs you used! Don’t forget to like, share, and subscribe for more garden-fresh recipes.

#PestoInspired #HerbAbundance #FreshFromTheGarden #NaomiTorresRecipes #IntentionallyCraftedHome #EasyPastaSauce #HomemadePesto

My herbs are crazy right now and I’m going to take advantage of all this growth. I love that sound. Gather your herbs and thoroughly wash them. Look at that beautiful spread. The first step is to take all the leaves off of all the stems. The easiest way to do this is to grab one side of the stem and pull and drag the stem through your finger so that the leaves come off clean. Simply remove the stems from everything else, discarding them as you go. This diverse mix of herbs makes for a very flavorful sauce. There’s even mint and teragon in this season’s recipe. And because they’re so bountiful right now, this is a great way to use up a lot of the herbs in your garden. Let’s get to the measurements. Zest of one whole lemon, 1/3 of a cup of lemon juice, one jalapeno seeds removed and roughly chopped. Next up, grate two cups of fresh parmesan cheese. Then head over to the blender. 2 cups fresh basil leaves, 1/3 cup fresh oregano, 1.5 cups fresh parsley, 15 sage leaves, 1 tbsp rosemary, 1/2 cup of thyme, 1 cup chives, 1/3 cup lemon juice, 2 cups of olive oil. Add your lemon zest and jalapeno. Blend until smooth and then add your parmesan. Blend until incorporated. This is when I taste it and add salt and pepper. Remember, parmesan is salty, so you won’t need to add very much salt. Blend one last time and then pour into freezer safe ice cube containers with lids. Link below. This step allows for quantity control and large scale storage for future meals. I use two to four cubes per meal depending on how saucy I want my pasta or veggies. I love these containers not only for the lid factor, but also because they take up very little room in my freezer. You can also transfer the cubes to another container so that you can reuse the trays for something else.