Every Herb Pesto
Every Herb Pesto
- Level: Easy
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 684
- Total Fat
- 69
- Saturated Fat
- 9
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 13
- Sodium
- 345
- Total: 10 min
- Prep: 10 min
- Level: Easy
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 684
- Total Fat
- 69
- Saturated Fat
- 9
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 13
- Sodium
- 345
- Total: 10 min
- Prep: 10 min
Ingredients
1/2 cup Marcona almonds, toasted
2 cloves garlic, peeled
1 cup fresh spinach leaves
1/2 cup grated Parmesan
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/4 cup basil leaves
1/4 cup fresh tarragon leaves
1/8 cup fresh mint leaves
1/16 cup fresh chervil leaves
2 tablespoons chopped fresh chives
Zest of 1 lemon
Juice of 1 lemon
3/4 cup canola oil
1/4 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Garlic-rubbed crostini, optional
Heirloom tomatoes, chopped, optional
Directions
- Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor. Blend the herbs just enough so they are mixed, about 3 seconds. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency. Transfer the pesto to a serving bowl. Place the chopped tomatoes on top of the crostini if using and top with pesto. Any leftover pesto should be placed in a bowl and covered with plastic wrap. Press the plastic wrap right on top of the pesto and refrigerate.
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