Mixed Herb Pesto Recipes

MIXED HERB PESTO

Steps:

• Add the garlic, pine nuts, herbs and salt and pepper to a small food processor and whizz for a couple of seconds.
• Add the parmesan to the food processor.
• Keeping the food processor running, slowly add the olive oil until it is all combined and you have a smooth pesto.

MIXED HERB PESTO

Steps:

• Finely grind almonds in a food processor.
• Combine almonds and oil in a mortar. Using the pestle with a rotary movement, grind half of the herbs against the wall of the mortar until combined.
• Add remaining herbs, cheese, lemon juice, salt and pepper; continue to grind until smooth.

PISTACHIO MIXED HERB PESTO

Steps:

• Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
• Serve over pasta or use as topping for bruschetta.

MIXED HERB PESTO

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.

SPAGHETTI WITH MIXED HERB PESTO

Steps:

• Toast the nuts in a small skillet over medium heat, stirring often, until just golden and fragrant, about 4-5 minutes.
• Bring 4 quarts water to a boil in a big pot; lower the skewered garlic into the water, boil for 45 seconds; immediately run the garlic under cold water; remove from the skewer, peel, and mince.
• Place the herbs in a quart-size zip-lock freezer bag; pound with the flat side of a meat pounder until all the leaves are bruised.
• Place the nuts, garlic, herbs, oil, juice, and ½ teaspoon salt into the bowl of a fool processor.
• Process until smooth, stopping as needed to scrape down the sides of the bowl.
• Transfer mixture to a small bowl; stir in the cheese, and adjust seasoning with salt.
• Add 1 tablespoon salt and pasta to the boiling water; cook until al dente; reserve ½ cup of the cooking water.
• Drain the pasta and transfer it back to the cooking pot.
• Mix in ¼ cup reserved cooking water and the pesto; use the remaining ¼ cup cooking water as needed to moisten the sauce.
• Divide among 4 warmed pasta bowls; serve immediately.

LEFTOVER-HERB PESTO

Steps:

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

GARDEN HERB PESTO

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.