Name: Every Herb Pesto
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: About 2 cups
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.

Recipe courtesy of Kelsey Nixon

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Every Herb Pesto

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