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any herb pesto

www.foodnetwork.com

Your Recipes

Cook Time: 15 minutes

Total: 15 minutes

Servings: 1

Author : Food Network

pesto recipes parmesan cheese recipes nut recipes

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/2 cups loosely packed fine herbs, such as chives, basil, tarragon, parsley, chervil and/or dill1/2 cup loosely packed spinach or arugula1/4 cup (20 grams) finely grated Parmigiano-Reggiano1/4 cup (35 grams) roughly chopped nuts, such as pine nuts, pistachios or walnuts2 cloves garlic, smashed1/2 lemon, zested and juiced4 to 6 tablespoons extra-virgin olive oil, plus a bit more for storageKosher salt and freshly ground black pepper

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Instructions

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Step 1

Add the herbs, spinach or arugula, Parmigiano-Reggiano, nuts, garlic, lemon zest and lemon juice to a food processor and pulse a few times to roughly chop.

Step 2

Add in 4 tablespoons of the oil and blend until smooth, adding more oil if needed to reach a saucy consistency. Season to taste with salt and pepper.

Step 3

Transfer the pesto to a resealable container or jar, cover with a thin layer of olive oil and store in the fridge for up to 1 week or in the freezer for up to 3 months.