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. Source:, July 2018

Katie Webster


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 calories; 48.2 g total fat; 7.6 g saturated fat; 10 mg cholesterol; 580 mg sodium. 299 mg potassium; 6.6 g carbohydrates; 2.4 g fiber; 1 g sugar; 7.1 g protein; 3123 IU vitamin a iu; 48 mg vitamin c; 72 mcg folate; 169 mg calcium; 3 mg iron; 50 mg magnesium;