Every Herb Pesto

18 ingredients
10 steps

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

Directions

  1. 1
    Blend the almonds and garlic in a food processor until fine.
  2. 2
    Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor.
  3. 3
    Blend the herbs just enough so they are mixed, about 3 seconds.
  4. 4
    Add the canola oil and olive oil while the food processor is on a low setting.
  5. 5
    Season with salt and pepper.
  6. 6
    Blend to desired consistency.
  7. 7
    Transfer the pesto to a serving bowl.
  8. 8
    Place the chopped tomatoes on top of the crostini if using and top with pesto.
  9. 9
    Any leftover pesto should be placed in a bowl and covered with plastic wrap.
  10. 10
    Press the plastic wrap right on top of the pesto and refrigerate.

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