Best 3 Leftover Herb Pesto Recipes
You have a jar of leftover herb pesto and now you don't know what to do with it? Don't let it go to waste! Herb pesto is a vibrant condiment made from herbs, nuts, garlic, cheese, and olive oil. It's a versatile ingredient that can be used in a variety of dishes, from pasta to pizza to salads to sandwiches. With its intense flavor and bright green color, pesto is a great way to add flavor and color to your meals.
Here are our top 3 tried and tested recipes!
LEFTOVER-HERB PESTO
Think beyond basil: Pesto is a great way to use leftover herbs.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Pulse garlic, nuts, herbs, oil, and Parmesan in a food processor until finely chopped. Season with salt and pepper.
SUMMER HERB PESTO
A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.
Provided by thislittlepiggy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 2 g, Cholesterol 2.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 56.6 mg, Sugar 0.3 g
EVERY HERB PESTO
Steps:
- 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.
Tips:
- Use fresh herbs: Fresh herbs provide the best flavor for pesto. If you don't have fresh herbs on hand, you can use dried herbs, but they will not be as flavorful.
- Choose the right nuts: Pine nuts are the traditional nut used in pesto, but you can also use walnuts, almonds, or pistachios. Each type of nut will give the pesto a slightly different flavor.
- Don't over-process the pesto: Pesto should be chunky, not smooth. Over-processing will make the pesto lose its flavor.
- Use a good quality olive oil: The quality of the olive oil you use will affect the flavor of the pesto. Use a good quality extra virgin olive oil.
- Season to taste: Pesto should be seasoned to taste with salt and pepper. You can also add a squeeze of lemon juice or a pinch of red pepper flakes for extra flavor.
Conclusion:
Pesto is a versatile sauce that can be used in a variety of dishes. It can be used as a marinade, a sauce for pasta or vegetables, or a spread for sandwiches and wraps. Pesto can also be frozen for up to 3 months, making it a great way to have fresh pesto on hand whenever you need it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
