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Recipe

Mixed Herb Pesto

By Lisa Lahey June/July 2017 Issue
photo: Scott Phillips

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.

Ingredients

  • 1 cup olive oil; more as needed
  • 2/3 cup coarsely chopped garlic
  • Kosher salt
  • 2 packed cups mixed fresh tender herbs, such as cilantro, tarragon, dill, mint, and basil, leaves and tender stems (about 3 oz.)
  • 1 packed cup fresh flat-leaf parsley, leaves and tender stems (about 1-1/2 oz.)
  • 3 oz. Parmigiano-Reggiano or Grana Padano, coarsely grated (about 1 cup)
  • 1/2 cup raw cashews

Nutritional Information

  • Nutritional Sample Size 1/4 cup
  • Calories (kcal) : 350
  • Fat Calories (kcal): 300
  • Fat (g): 34
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 10
  • Sodium (mg): 270
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Sugar (g): 1
  • Protein (g): 6

Preparation

  • In a small saucepan, combine the oil, garlic, and 1/2 tsp. salt. Cook over very low heat, adjusting the heat as necessary so that the oil just barely bubbles, until the garlic is soft but not brown, about 15 minutes. Let cool completely, then transfer to a food processor. Add the herbs, cheese, and cashews. Process until smooth, 2 to 3 minutes. Add more oil to loosen, if necessary, and season to taste with salt. Use right away, or cover and refrigerate.
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Reviews (1 review)

  • kbw1 | 05/15/2017

    Very tasty. Didn't have all the garlic it required, though, so I just used one head.

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