Recipe courtesy of Kelsey Nixon
Episode: Heavenly Herbs
Print
Total:
10 min
Prep:
10 min
Yield:
About 2 cups
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
About 2 cups
Level:
Easy

Ingredients

  • 1/2 cup Marcona almonds, toasted
  • 2 cloves garlic, peeled
  • 1 cup fresh spinach leaves
  • 1/2 cup grated Parmesan
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup basil leaves
  • 1/4 cup fresh tarragon leaves
  • 1/8 cup fresh mint leaves
  • 1/16 cup fresh chervil leaves
  • 2 tablespoons chopped fresh chives
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 3/4 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • Garlic-rubbed crostini, optional
  • Heirloom tomatoes, chopped, optional

Directions

Watch how to make this recipe.

Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor. Blend the herbs just enough so they are mixed, about 3 seconds. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency. Transfer the pesto to a serving bowl. Place the chopped tomatoes on top of the crostini if using and top with pesto. Any leftover pesto should be placed in a bowl and covered with plastic wrap. Press the plastic wrap right on top of the pesto and refrigerate.

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