Leftover-Herb Pesto

Rating: 4.14 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Living, September 2013

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
Makes 3/4 cup
Advertisement

Ingredients

Directions

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

    Advertisement

Cook's Notes

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

Advertisement

Reviews (1)

7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Anonymous
Rating: 5 stars
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.
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 09/25/2021