Recipe courtesy of Mary Berg
Any Herb Pesto
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 467
- Total Fat
- 48
- Saturated Fat
- 7
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 7
- Sodium
- 230
- Total: 15 min
- Active: 15 min
Ingredients
1 1/2 cups loosely packed fine herbs, such as chives, basil, tarragon, parsley, chervil and/or dill
1/2 cup loosely packed spinach or arugula
1/4 cup (20 grams) finely grated Parmigiano-Reggiano
1/4 cup (35 grams) roughly chopped nuts, such as pine nuts, pistachios or walnuts
2 cloves garlic, smashed
1/2 lemon, zested and juiced
4 to 6 tablespoons extra-virgin olive oil, plus a bit more for storage
Kosher salt and freshly ground black pepper
Directions
- Add the herbs, spinach or arugula, Parmigiano-Reggiano, nuts, garlic, lemon zest and lemon juice to a food processor and pulse a few times to roughly chop.
- Add in 4 tablespoons of the oil and blend until smooth, adding more oil if needed to reach a saucy consistency. Season to taste with salt and pepper.
- Transfer the pesto to a resealable container or jar, cover with a thin layer of olive oil and store in the fridge for up to 1 week or in the freezer for up to 3 months.