Printable Area
Every Herb Pesto
Recipe courtesy Kelsey Nixon
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- About 2 cups
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
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.