Mixed-Herb Pesto
Recipe from
Food & Wine
Instead of making a pesto with basil alone, Grace Parisi blends it with two of summer's most prolific tender herbs--parsley and mint--to make it more complex. Mix the pesto with ground beef to make meat balls or meat loaf, or whisk it with vinegar to create a delicious herb dressing for salad, tomatoes or fish.
Servings:
Makes five cups
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
-
2large garlic clovessee savings
-
8 cupsbasil leaves (lightly packed)see savings
-
2 cupsflat-leaf parsley leaves (lightly packed )see savings
-
1 cupmint leaves (lightly packed)see savings
-
1 cuproasted nuts, such as walnuts, smoked almonds, pine nuts or pistachiossee savings
-
3 cupsextra-virgin olive oil, plus more for packingsee savings
-
1 stickunsalted butter, softenedsee savings
-
4 ouncesPecorino Romano cheese, grated (1 cup)see savings
-
Saltsee savings
Directions
1.
In a food processor, chop the garlic. Add the basil, parsley and mint and pulse until chopped. Add the nuts and oil and pulse until a smooth paste forms. Add the butter and cheese and pulse until incorporated. Season with salt.
2.
Spoon the pesto into five 1/2-pint canning jars or airtight plastic containers. Tap lightly on a flat surface to release any air bubbles. Pour 1/2 inch of olive oil on top of the pesto. Seal the jars and refrigerate for up to 2 months or freeze for up to 6 months.
Add Your Review
Related Recipe
More Great Recipe Ideas from Food & Wine
