Every Herb Pesto Recipes

SUMMER HERB PESTO

Summer Herb Pesto image

A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.

Provided by thislittlepiggy

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 9

Ingredients

2 garlic cloves, minced
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh spinach leaves
½ cup chopped fresh oregano
½ cup toasted pine nuts
½ cup grated Parmesan cheese
1 pinch salt and freshly ground black pepper to taste
¾ cup olive oil

Steps:

Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 2 g, Cholesterol 2.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 56.6 mg, Sugar 0.3 g

MIXED HERB PESTO

Mixed Herb Pesto image

Give basil some buddies in this pesto that includes parsley, thyme and oregano.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

Ingredients

1/3 cup lightly toasted pine nuts
1 1/2 cups loosely packed fresh basil
1 1/2 cups loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil

Steps:

Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.

SPRING HERB PESTO

Spring Herb Pesto image

Use this recipe to make our Shrimp and Penne and Open-Faced Egg Sandwiches with Celery-and-Radish Salad.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 4

Ingredients

1 bunch parsley, large stems removed
1/2 bunch mint, stems removed
1/2 cup toasted sliced almonds
1/2 cup extra-virgin olive oil

Steps:

In a food processor, process parsley, mint, almonds, and olive oil until smooth.

LEFTOVER-HERB PESTO

Leftover-Herb Pesto image

Think beyond basil: Pesto is a great way to use leftover herbs.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 6

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

Steps:

Pulse garlic, nuts, herbs, oil, and Parmesan in a food processor until finely chopped. Season with salt and pepper.

PESTO HERB SPREAD

Pesto Herb Spread image

This is a yummy, creamy version of standard pesto that makes a great spread for get togethers. Tastes great with pita chips or sourdough bread! Sun dried tomatoes may be mixed in for a zesty tang. Add crunch by coating the finished spread with almonds.

Provided by veggigoddess

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes

Time 1h15m

Yield 20

Number Of Ingredients 4

Ingredients

2 (8 ounce) packages cream cheese
3 tablespoons pesto
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh cilantro

Steps:

Place cream cheese and pesto in a food processor or blender. Blend until smooth. Mix in the chives and cilantro. Continue blending until smooth. Transfer to a mold lined with plastic wrap. Cover and chill in the refrigerator 1 hour, or until firm.

Nutrition Facts : Calories 90 calories, Carbohydrate 0.8 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 84.4 mg, Sugar 0.1 g

HERB STEM PESTO RECIPE BY TASTY

Herb Stem Pesto Recipe by Tasty image

Here's what you need: large carrots, mixed herbs, fresh basil, olive oil, walnut, vegan parmesan cheese, garlic, salt, lemon

Provided by Merle O'Neal

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 large carrots, tops and stems removed
1 cup mixed herbs, stems
1 cup fresh basil
⅓ cup olive oil
½ cup walnut
½ cup vegan parmesan cheese
1 clove garlic
¼ teaspoon salt
½ lemon, juiced

Steps:

Add the carrot tops and herb stems to a blender.
Add the basil, olive oil, walnuts, Parmesan, garlic, salt, and lemon juice.
Blend on full speed until smooth.
Enjoy!

Nutrition Facts : Calories 179 calories, Carbohydrate 6 grams, Fat 17 grams, Fiber 1 gram, Protein 1 gram, Sugar 1 gram

HERB PESTO

Herb Pesto image

Provided by Jeanne Kelley

Categories Sauce Food Processor Quick & Easy Parmesan Basil Pine Nut Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

1 1/2 cups (lightly packed) fresh basil leaves
1/2 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
1/4 cup (packed) fresh Italian parsley leaves
1/4 cup fresh taragon leaves
2 garlic cloves, peeled
1/3 cup extra-virgin olive oil

Steps:

Combine first 6 ingredients in processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste with salt and pepper. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Press plastic wrap directly onto surface of pesto and chill.

GARDEN HERB PESTO

Garden herb pesto image

Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe

Provided by Good Food team

Categories Dinner, Pasta

Time 10m

Number Of Ingredients 5

Ingredients

100g mixed soft herbs - choose between basil, flat-leaf or parsley, mint, chives, dill - whatever you have in your garden or fridge, plus extra to serve
300ml full-fat crème fraîche
100g parmesan , grated, plus extra to serve
100g pine nut , toasted, plus extra to serve
50g spaghetti , linguine or other pasta per person

Steps:

Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.

Nutrition Facts : Calories 381 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein

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