Use any herbs you have on hand (or surplus herbs growing in your garden) in this easy and flavorful pesto recipe. While pestos made from single herbs can be wonderful all on their own, it is also fun to play around with combinations of two or more. Some of our favorites are tarragon, chervil and parsley or mint and cilantro.

Katie Webster
Source:, July 2018


Ingredient Checklist


Instructions Checklist
  • Fit metal chopping blade into food processor, close lid and turn on motor. Drop garlic through feed tube and process until finely chopped. Remove the lid and add herbs, nuts, cheese and salt. Close the lid and process until finely chopped. Scrape down the sides. Drizzle oil through the feed tube with the motor running. Continue processing until the mixture is smooth, scraping down the sides as necessary.



To make ahead: Refrigerate pesto in a sealed container or jar for up to 1 week or freeze for up to 3 months.

Nutrition Facts

477.3 calories; protein 7.1g 14% DV; carbohydrates 6.6g 2% DV; exchange other carbs 0.5; dietary fiber 2.4g 9% DV; sugars 0.8g; fat 48.2g 74% DV; saturated fat 7.6g 38% DV; cholesterol 10.2mg 3% DV; vitamin a iu 3123.4IU 63% DV; vitamin c 47.9mg 80% DV; folate 72mcg 18% DV; calcium 169.5mg 17% DV; iron 2.8mg 16% DV; magnesium 49.6mg 18% DV; potassium 299.3mg 8% DV; sodium 580.5mg 23% DV; thiamin 0.1mg 9% DV.