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7 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
08/10/2019
This is such a great recipe for any herbs you have overgrowing in your garden! I used basil, mint, and chives. I didn’t have pine nuts so I used almonds and it tastes amazing! This is the perfect recipe for any pesto you’re looking to make.
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 3/4 cup
leftover-herb-pesto-recipe-0713.jpg
Ingredients
Ingredient Checklist
1 clove garlic, chopped
1/4 cup nuts, such as pine nuts, almonds, pistachios, walnuts, or macadamia nuts, toasted and chopped
3 cups packed mixed tender-herb leaves, such as mint, basil, tarragon, cilantro, and parsley
1/2 cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (about 1/4 cup)
Coarse salt and freshly ground pepper
Cook's Notes
Pesto can be made up to 2 days ahead and stored in refrigerator.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 3/4 cup
leftover-herb-pesto-recipe-0713.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 3/4 cup
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 3/4 cup
prep: 5 mins
total: 5 mins
prep:
5 mins
total:
Yield: Makes 3/4 cup
Makes 3/4 cup
leftover-herb-pesto-recipe-0713.jpg
leftover-herb-pesto-recipe-0713.jpg
Ingredients
Ingredients
- 1 clove garlic, chopped
- 1/4 cup nuts, such as pine nuts, almonds, pistachios, walnuts, or macadamia nuts, toasted and chopped
- 3 cups packed mixed tender-herb leaves, such as mint, basil, tarragon, cilantro, and parsley
- 1/2 cup extra-virgin olive oil
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- Coarse salt and freshly ground pepper
Directions
Pulse garlic, nuts, herbs, oil, and Parmesan in a food processor until finely chopped. Season with salt and pepper.
Cook's Notes
Pesto can be made up to 2 days ahead and stored in refrigerator.
Cook’s Notes
Pesto can be made up to 2 days ahead and stored in refrigerator.
Reviews (1)
Add Rating & Review
7 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
08/10/2019
This is such a great recipe for any herbs you have overgrowing in your garden! I used basil, mint, and chives. I didn’t have pine nuts so I used almonds and it tastes amazing! This is the perfect recipe for any pesto you’re looking to make.
Reviews (1)
Add Rating & Review
7 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
7 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
7 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
7 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 4
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
08/10/2019
This is such a great recipe for any herbs you have overgrowing in your garden! I used basil, mint, and chives. I didn’t have pine nuts so I used almonds and it tastes amazing! This is the perfect recipe for any pesto you’re looking to make.
Martha Stewart Member
Rating: 5 stars
08/10/2019
This is such a great recipe for any herbs you have overgrowing in your garden! I used basil, mint, and chives. I didn’t have pine nuts so I used almonds and it tastes amazing! This is the perfect recipe for any pesto you’re looking to make.
Rating: 5 stars
All Reviews for Leftover-Herb Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Leftover-Herb Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
