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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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.