Best 2 Herb Garden Pesto Recipes

Whether you have a well-established herb garden or a windowsill stocked with fresh herbs, creating a homemade herb garden pesto is a delicious and easy way to use those fragrant leaves bursting with flavor. With a few simple ingredients and a food processor, you can whip up a versatile sauce or spread that adds a vibrant green hue and a burst of savory flavor to a variety of dishes. From classic basil pesto to unique variations using herbs like cilantro, arugula, or parsley, the options for herb garden pesto are endless, allowing you to experiment with different flavor profiles and culinary creations.

Let's cook with our recipes!

HERB GARDEN PESTO

Herb Garden Pesto image

This is a quick pesto sauce to go on top of pizza. No need for pine nuts here.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 1/4 cup (enough for 2 pizzas)

Number Of Ingredients 7

Ingredients

1 clove garlic
Pinch coarse salt
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh sliced chives
1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil

Steps:

In a mortar and pestle, mashgarlic with salt; pound herbsto a paste, and stir in cheeseand oil. (In a food processor,double the recipe and pulse.)

PIZZA WITH A SUNNY-SIDE-UP EGG AND HERB GARDEN PESTO

Pizza with a Sunny-Side-Up Egg and Herb Garden Pesto image

This pesto pizza can also be served for breakfast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 1 pizza

Number Of Ingredients 6

Ingredients

Large-Batch Whole-Wheat Pizza Dough
2 tablespoons Herb Garden Pesto
1/2 cup Simple Three-Cheese Blend for Pizza
Scallion
1 egg
Salt and pepper

Steps:

Place pizza stone or inverted baking sheet on rack in top third of oven.
Heat oven to 450 degrees.
Transfer stretched dough to parchment.
Dot dough with pesto. Scatter with scallion and cheese blend.
Transfer to oven: Slide parchment ontostone or baking sheet. Bake 10 minutes, then crack 1 egg on top of pizza, season with salt and pepper, and bake until egg sets and yolk isslightly runny, 5 minutes.

Nutrition Facts : Calories 422 g, Cholesterol 128 g, Fat 21 g, Fiber 5 g, Protein 20 g, Sodium 876 g

Tips:

Use fresh herbs: Fresh herbs will give your pesto the best flavor. If you can, grow your own herbs or buy them from a local farmer's market.
Choose the right type of nuts: Pine nuts are the traditional choice for pesto, but you can also use walnuts, almonds, or pistachios.
Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of your pesto. Choose a flavorful, extra-virgin olive oil.
Blend the pesto until it is smooth: You want your pesto to be smooth and creamy. If it is too chunky, it will be difficult to stir into pasta or spread on bread.
Taste the pesto before serving: Pesto can vary in flavor, so it is important to taste it before serving. Adjust the seasonings as needed.

Conclusion:

Pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste. With a little practice, you can make a pesto that is perfect for your next pasta dish, pizza, or sandwich.