Fresh Mixed Herb Pesto Recipe Utilizes Your Summer Herb Garden (8 Ingredients, 10 Minutes) by Jan Mostrom
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It’s only mid June now and with the abundance of rain we’ve been getting my fresh herbs are already growing like crazy. I wanted to make enough room for them to keep growing, so I whipped up this amazing fresh and healthy herb pesto recipe in just 10 minutes.
I’ve suggested herbs below, but feel free to use what you have on hand or just combine your favorites so that you have 3 1/2 cups of mixed herbs. I have an allergy to pine nuts, so I made my pesto with macadamia nuts, but just like the herbs, use the nut that your family prefers! I did not toast my macadamia nuts, but if you prefer a nuttier taste in your pesto, feel free to toast your nuts in a frying pan on medium for about 10 minutes.
Here is your shopping list for this farm-to-table mixed herbs pesto recipe: fresh basil, fresh parsley or cilantro, fresh dill or spinach, fresh oregano, olive oil, pine nuts (or your favorite nuts), Parmesan cheese and fresh garlic. Read about the health benefits of fresh herbs, the health benefits of pesto and the health benefits of Parmesan cheese.
Serve the gluten-free herb pesto over zucchini spirals or regular pasta noodles for dinner, use it as a sandwich spread or drizzle it over a fresh caprese salad. Homemade pesto is also a wonderful dip for fresh vegetables, toasted bread or croutons.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12 (makes about 1 1/2 cups)
Ingredients
- 1 cup fresh basil leaves, packed
- 1 cup fresh flat-leaf parsley or cilantro, packed (or a combination)
- 1 cup fresh dill or spinach
- 1/2 cup chopped fresh oregano
- 1/2 cup olive oil
- 1/2 cup pine nuts, macadamia nuts or walnuts, toasted if desired
- 1/2 cup Parmesan cheese, grated
- 2 - 3 cloves garlic, minced
Here's how to make it:
- Add all the ingredients into the food processor. Season with salt and pepper. Blend on high until mixture is a nice slightly chunky texture. Taste and see if more salt and pepper is needed.
- Serve as desired. You can keep pesto in the fridge in an airtight container for up to a week. Add a light layer of olive oil on top before placing the lid on top. You can also freeze for up to a month.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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