Garden Herb Pesto Recipes

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

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

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

HERB GARDEN PESTO

Herb Garden Pesto image

This is a quick pesto sauce to go on top of pizza. No need for pine nuts here.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 1/4 cup (enough for 2 pizzas)

Number Of Ingredients 7

Ingredients

1 clove garlic
Pinch coarse salt
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh sliced chives
1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil

Steps:

In a mortar and pestle, mashgarlic with salt; pound herbsto a paste, and stir in cheeseand oil. (In a food processor,double the recipe and pulse.)

EVERY HERB PESTO

Every Herb Pesto image

Provided by Kelsey Nixon

Categories condiment

Time 10m

Yield About 2 cups

Number Of Ingredients 18

Ingredients

1/2 cup Marcona almonds, toasted
2 cloves garlic, peeled
1 cup fresh spinach leaves
1/2 cup grated Parmesan
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/4 cup basil leaves
1/4 cup fresh tarragon leaves
1/8 cup fresh mint leaves
1/16 cup fresh chervil leaves
2 tablespoons chopped fresh chives
Zest of 1 lemon
Juice of 1 lemon
3/4 cup canola oil
1/4 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Garlic-rubbed crostini, optional
Heirloom tomatoes, chopped, optional

Steps:

Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor. Blend the herbs just enough so they are mixed, about 3 seconds. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency. Transfer the pesto to a serving bowl. Place the chopped tomatoes on top of the crostini if using and top with pesto. Any leftover pesto should be placed in a bowl and covered with plastic wrap. Press the plastic wrap right on top of the pesto and refrigerate.

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.

THREE-HERB PESTO

Three-Herb Pesto image

Categories Sauce Food Processor Herb Quick & Easy Parmesan Mint Basil Pine Nut Spring Summer Parsley Gourmet

Yield Serves 6

Number Of Ingredients 8

Ingredients

2/3 cup firmly packed fresh basil leaves
2/3 cup firmly packed fresh mint leaves
2/3 cup firmly packed fresh parsley leaves
1/3 cup pine nuts
1/3 cup freshly grated Parmesan cheese
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon balsamic vinegar, or to taste

Steps:

In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
Let pesto come to room temperature before using. Makes about 1 cup.

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