Herb Pesto

This universal recipe can turn any excess herb into an excellent dish starter. Pesto is wonderful eaten straight or cooked into a sauce. It even makes a gorgeous garnish.


  • 2 cups packed green herb (basil, parsley, mint, cilantro)
  • ¼ cup nuts (pine nuts, walnuts, almonds, cashews, hazelnuts)
  • 2 cloves garlic
  • ½ cup olive oil
  • ¼ cup olive oil, separate
  • ½ cup grated Parmesan cheese
  • Salt & pepper to taste


  1. Put the greens, nuts, and garlic in the food processor. No need to turn it on full blast, use the pulse for a few seconds to break everything down into coarsely ground pieces.
  2. Add the first portion of olive oil – ½ a cup.
  3. Turn on the processor to a low setting. Grinding everything down in to a chunky/creamy substance only takes a couple moments.
  4. If you’re making a big batch and want to store some, now is the time to package it up. Only add the remaining ingredients when it’s time to serve.
  5. When ready to serve, put the pesto in a bowl with the final ¼ cup of olive oil and the ½ cup of Parmesan cheese. Mix by hand.

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