Recipe courtesy of Alton Brown
Show: Good Eats
Print
Total:
20 min
Prep:
20 min
Yield:
approximately 1 cup
Level:
Easy

Ingredients

  • 1/2 to 1 clove garlic, peeled
  • 2 cups packed flat-leaf parsley
  • 2 tablespoons fresh lemon thyme leaves
  • 2 tablespoons fresh tarragon leaves
  • 1 tablespoon fresh sage leaves
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup grated Parmesan
  • 3/4 cup roasted pistachios
  • Salt and pepper
  • 2/3 cup olive oil

Directions

Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.

Serve over pasta or use as topping for bruschetta.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Mixed Greens with Walnut Vinaigrette

Recipe courtesy of Laura Calder

Pesto Chicken Penne

Recipe courtesy of Siba Mtongana

Pesto Lasagne

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mixed Green Salad with Mozzarella and Vinaigrette Dressing

Recipe courtesy of Patti LaBelle

Buttery Garlic Herb Knots

Recipe courtesy of Kelsey Nixon

Roasted Baby Potatoes with Herbs

Recipe courtesy of Giada De Laurentiis

Grilled Maine Lobster Tails with Herb Compound Butter

Recipe courtesy of Haylie Duff

Chicken Consomme with Snipped Herbs

Recipe courtesy of Laura Calder

Penne with Sun-Dried Tomato Pesto

Recipe courtesy of Giada De Laurentiis

Trending Videos

So Much Pretty Food Here