New This Month

Almond-Herb Pesto

  • Yield: Makes 1 cup

Photography: Linda Pugliese

Source: Martha Stewart Living, September 2015


  • 1 chopped garlic clove
  • 1/4 cup toasted slivered almonds
  • 3 packed cups mixed fresh tender-herb leaves (such as mint, basil, tarragon, cilantro, and flat-leaf parsley)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon coarse salt


  1. Pulse together garlic, almonds, tender-herb leaves, olive oil, and Parmesan in a food processor until finely chopped. Season with salt. Pesto can be stored in refrigerator, with plastic wrap pressed directly onto surface, up to 2 days.

Reviews Add a comment