Italian | Herb Pesto

Posted on July 12, 2012

I love this pesto recipe. I have basil, parsley, and tarragon all growing in my herb garden, so I can put this together almost anytime. I don't always have enough tarragon, so I just use more basil and parsley to make up the difference.

Yield: 1 cup

Ingredients

1 1/2 cups (lightly packed) fresh basil leaves

1/2 cup pine nuts, toasted (I like to use walnuts)

1/2 cup freshly grated Parmesan cheese

1/4 cup (packed) fresh Italian parsley leaves

1/4 cup fresh tarragon leaves

2 garlic cloves, peeled

1/3 cup extra-virgin olive oil

kosher sea salt, to taste

freshly ground pepper, to taste

 

Method

Combine first 6 ingredients in food processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste with salt and pepper. Use right away, or put in an air-tight container with plastic wrapped directly on pesto, no air should touch the pesto. Keeps for a few days.

 

(Ref. "Herb Pesto" recipe, Bon Appétit June 2010 magazine.)