Yield: about 2 cups
This is the perfect pesto to make when you have extra herbs on hand or an herb garden that’s working overtime. Delicious tossed with boiled potatoes, use it as you would conventional basil pesto. Though best made with mostly tender herbs, you could add a pinch of thyme or sage for some bold flavor.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Very tasty. Didn't have all the garlic it required, though, so I just used one head.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?