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Under 30 Minutes

Under 30 Minutes

Leftover-Herb Pesto

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

  • prep: 5 mins
    total time: 5 mins
  • yield: Makes 3/4 cup




  • 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

Cook's Note

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


  1. Step 1

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

Martha Stewart Living, September 2013