Basic Herb Pesto

Basic Herb Pesto

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From: EatingWell.com, July 2018

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.

Ingredients 20 servings

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Original recipe yields 20 servings
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  • 1 clove garlic, smashed and peeled
  • 2 cups loosely packed tender herbs, such as parsley, tarragon, mint, cilantro, dill, chervil, cilantro and/or basil
  • ½ cup nuts, such as walnuts, pecans or pine nuts
  • ½ cup grated Parmesan cheese or other hard aged cheese
  • ½ teaspoon salt
  • ½ cup extra-virgin olive oil

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: 1 tablespoon
  • Per serving: 477 calories; 48 g fat(8 g sat); 2 g fiber; 7 g carbohydrates; 7 g protein; 72 mcg folate; 10 mg cholesterol; 1 g sugars; 0 g added sugars; 3,123 IU vitamin A; 48 mg vitamin C; 169 mg calcium; 3 mg iron; 580 mg sodium; 299 mg potassium
  • Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (62% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat

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