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Leftover-Herb Pesto


Think beyond basil: Pesto is a great way to use leftover herbs.

  • Prep:
  • Total Time:
  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, September 2013


  • 1 clove garlic, chopped
  • 1/4 cup nuts, such as pine nuts, almonds, pistachios, walnuts, or macadamia nuts, toasted and chopped
  • 3 cups packed mixed tender-herb leaves, such as mint, basil, tarragon, cilantro, and parsley
  • 1/2 cup extra-virgin olive oil
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • Coarse salt and freshly ground pepper


  1. Pulse garlic, nuts, herbs, oil, and Parmesan in a food processor until finely chopped. Season with salt and pepper.

Cook's Notes

Pesto can be made up to 2 days ahead and stored in refrigerator.

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