Every Herb Pesto

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: About 2 cups
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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

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

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