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Mixed Herb Pesto


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Rate this recipe 4/5 (2 Votes)
Mixed Herb Pesto 1 Picture


  • 1/2 cup pine nuts, toasted
  • 9 large cloves garlic
  • 4 1/2 cups fresh flat-leaf parsley
  • 3 cups mixed fresh herbs (mint, basil, dill, oregano, and/or thyme)
  • 3/4 cup freshly grated Parmesan cheese
  • 1 1/2 tsp salt
  • 1 1/2 cups EVOO


Servings 3
Cooking time 15mins


Step 1

In a food processor, combine pine nuts, garlic, parsley, herbs, cheese, and salt. Pulse a few times to chip and combine. With processor running, slowly pour oil through opening. Process until well blended. Spoon pesto into airtight container. Refrigerate up to 1 week or freeze up to 6 months.


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