Yield:about 2 cups
This is the perfect pesto to make when you have extra herbs on hand or an herb garden that’s working overtime. Delicious tossed with boiled potatoes, use it as you would conventional basil pesto. Though best made with mostly tender herbs, you could add a pinch of thyme or sage for some bold flavor.
betway电子竞技俱乐部
- 1 cup olive oil; more as needed
- 2/3 cup coarsely chopped garlic
- Kosher salt
- 2 packed cups mixed fresh tender herbs, such as cilantro, tarragon, dill, mint, and basil, leaves and tender stems (about 3 oz.)
- 1 packed cup fresh flat-leaf parsley, leaves and tender stems (about 1-1/2 oz.)
- 3 oz. Parmigiano-Reggiano or Grana Padano, coarsely grated (about 1 cup)
- 1/2 cup raw cashews
Nutritional Information
- Nutritional Sample Size 1/4 cup
- Calories (kcal) : 350
- Fat Calories (kcal): 300
- Fat (g): 34
- Saturated Fat (g): 6
- Polyunsaturated Fat (g): 4
- Monounsaturated Fat (g): 23
- Cholesterol (mg): 10
- Sodium (mg): 270
- Carbohydrates (g): 8
- Fiber (g): 2
- Sugar (g): 1
- Protein (g): 6
Preparation
- In a small saucepan, combine the oil, garlic, and 1/2 tsp. salt. Cook over very low heat, adjusting the heat as necessary so that the oil just barely bubbles, until the garlic is soft but not brown, about 15 minutes. Let cool completely, then transfer to a food processor. Add the herbs, cheese, and cashews. Process until smooth, 2 to 3 minutes. Add more oil to loosen, if necessary, and season to taste with salt. Use right away, or cover and refrigerate.
Ingredient Spotlight
-
IN THIS RECIPETarragon
-
IN THIS RECIPEGrana Padano Cheese
-
IN THIS RECIPEDill
-
FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (2 reviews)
-
user-240295| 02/26/2020Quite good . I used this recipe to clean the fridge. I had parsley mint and cilantro for herbs and pistachios. It didn’t have the lift of a basil pesto but we used it on grilled lamb burgers and it worked well. Going to try with goat cheese and fresh pasta to use it up.
-
kbw1| 05/15/2017
Very tasty. Didn't have all the garlic it required, though, so I just used one head.
What We're Cooking Now
-
CollectionA Dozen Desserts Inspired By Country Fairs
-
CollectionThe Best Culinary Mashups
-
Collection
Chopped Salads, Summer's Perfect Meal
![]()
CollectionRoll Up Dinner in a Cool Lettuce Wrap
![]()
CollectionTeach an Old Grill New Tricks
![]()
CollectionSophisticated Pasta Salads
![]()
CollectionOur 12 Best Summer Watermelon Recipes
Write a Review