Every Herb Pesto

TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: About 2 cups
LEVEL: Easy

ingredients

  • 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
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Directions

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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5

Newest Ratings and Reviews

Read all 4 reviews

  • on July 23, 2013

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    This is by far the best pesto I've ever made. And Kelsey's show is the best cooking show on TV right now, too, in my humble opinion. Searching for some way to use the hundreds of tomatoes growing in our backyard raised beds, as well as the many herbs, I tried this recipe with the herbs from our garden. I used the pesto on bruschetta, made with Panera's baguette (sliced thin, olive oil on both sides, 350 degrees for 8-10 mins., then topped with sliced home grown tomatoes and this pesto as the crowning glory. WOW. The pesto freezes beautifully. I put a thin layer of extra virgin olive oil floating over the top before I freeze it, to keep that great green color. This pesto is great with pasta; start with a sauté of olive oil and garlic, then add diced tomatoes, and then the pesto, for a great pasta sauce.

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  • on June 14, 2013

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    VERY GOOD RECIPE I'M MAKING IT FOR A HOUSE WARMING PARTY. THANKS

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  • on August 17, 2012

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    Just enjoyed this last night on a homemade flatbread! Used herbs that I had on hand and some arugula. Love the suggestion of the flavorful Marcona almonds and canola oil. My new favorite pesto!

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