Leftover-Herb Pesto

Name: Leftover-Herb Pesto
Prep time: 5 min
Total time: 5 min
Yield: Makes 3/4 cup
Ingredients: 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

7 Ratings
1 Review

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

Martha Stewart Living, September 2013

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Read the full recipe after the video.

Recipe Summary test

prep:

5 mins

total:

5 mins

Yield:

Makes 3/4 cup

Ingredients

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

Directions

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

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Cook's Notes

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

Reviews (1)

7 Ratings

5 star values: 2
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

Martha Stewart Member

08/10/2019

This is such a great recipe for any herbs you have overgrowing in your garden! I used basil, mint, and chives. I didn’t have pine nuts so I used almonds and it tastes amazing! This is the perfect recipe for any pesto you’re looking to make.

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Leftover-Herb Pesto

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Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Leftover-Herb Pesto

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Leftover-Herb Pesto

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Leftover-Herb Pesto