Every Herb Pesto Food

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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

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

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

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.

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

Categories     Dinner, Pasta

Time 10m

Number Of Ingredients 5

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

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

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.

SPRING HERB PESTO



Spring Herb Pesto image

Use this recipe to make our Shrimp and Penne and Open-Faced Egg Sandwiches with Celery-and-Radish Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 bunch parsley, large stems removed
1/2 bunch mint, stems removed
1/2 cup toasted sliced almonds
1/2 cup extra-virgin olive oil

Steps:

  • In a food processor, process parsley, mint, almonds, and olive oil until smooth.

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