Mixed herb pesto is a versatile and flavorful sauce that can be used to enhance a variety of dishes. Its vibrant green color and aromatic blend of herbs bring life to any cuisine. Creating this delicious condiment is relatively effortless, requiring just a handful of fresh herbs, nuts, and olive oil. Whether you're looking to spruce up a simple pasta dish, marinate meats, or add a zesty touch to grilled vegetables, mixed herb pesto is a surefire way to elevate your culinary creations.
Let's cook with our recipes!
MIXED HERB PESTO
This Mixed Herb Pesto uses a mixture of 4 different herbs, rather than just basil, so it's a great way to reduce food waste.
Provided by Dannii
Categories Sauce/Spread
Time 5m
Number Of Ingredients 6
Steps:
- Add the garlic, pine nuts, herbs and salt and pepper to a small food processor and whizz for a couple of seconds.
- Add the parmesan to the food processor.
- Keeping the food processor running, slowly add the olive oil until it is all combined and you have a smooth pesto.
Nutrition Facts : ServingSize 1 portion, Calories 196 kcal, Carbohydrate 1 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 101 mg
MIXED HERB PESTO
Fresh, light, and aromatic, this pesto brings together six different herbs, a perfect recipe if you have an herb garden! Use it as you would a basil pesto. Special equipment: a mortar and pestle and/or food processor will be needed. Recipe found online at La Cucina Italia.
Provided by BecR2400
Categories Sauces
Time 15m
Yield 1 1/2 cups of Mixed Herb Pesto
Number Of Ingredients 12
Steps:
- Finely grind almonds in a food processor.
- Combine almonds and oil in a mortar. Using the pestle with a rotary movement, grind half of the herbs against the wall of the mortar until combined.
- Add remaining herbs, cheese, lemon juice, salt and pepper; continue to grind until smooth.
Nutrition Facts : Calories 1170.9, Fat 115.9, SaturatedFat 17.4, Cholesterol 19.2, Sodium 889.5, Carbohydrate 16.8, Fiber 9.2, Sugar 3.8, Protein 26.1
PISTACHIO MIXED HERB PESTO
Provided by Alton Brown
Categories condiment
Time 20m
Yield approximately 1 cup
Number Of Ingredients 10
Steps:
- Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
- Serve over pasta or use as topping for bruschetta.
MIXED HERB PESTO
Give basil some buddies in this pesto that includes parsley, thyme and oregano.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.
SPAGHETTI WITH MIXED HERB PESTO
Make and share this Spaghetti With Mixed Herb Pesto recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Toast the nuts in a small skillet over medium heat, stirring often, until just golden and fragrant, about 4-5 minutes.
- Bring 4 quarts water to a boil in a big pot; lower the skewered garlic into the water, boil for 45 seconds; immediately run the garlic under cold water; remove from the skewer, peel, and mince.
- Place the herbs in a quart-size zip-lock freezer bag; pound with the flat side of a meat pounder until all the leaves are bruised.
- Place the nuts, garlic, herbs, oil, juice, and ½ teaspoon salt into the bowl of a fool processor.
- Process until smooth, stopping as needed to scrape down the sides of the bowl.
- Transfer mixture to a small bowl; stir in the cheese, and adjust seasoning with salt.
- Add 1 tablespoon salt and pasta to the boiling water; cook until al dente; reserve ½ cup of the cooking water.
- Drain the pasta and transfer it back to the cooking pot.
- Mix in ¼ cup reserved cooking water and the pesto; use the remaining ¼ cup cooking water as needed to moisten the sauce.
- Divide among 4 warmed pasta bowls; serve immediately.
Nutrition Facts : Calories 728.2, Fat 33.1, SaturatedFat 5.1, Cholesterol 5.5, Sodium 112.3, Carbohydrate 89, Fiber 4.8, Sugar 3.7, Protein 19.3
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.
GARDEN HERB PESTO
Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe
Provided by Good Food team
Categories Dinner, Pasta
Time 10m
Number Of Ingredients 5
Steps:
- Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
- Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.
Nutrition Facts : Calories 381 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein
Tips:
- Use fresh, high-quality herbs for the best flavor.
- Blanch the herbs in boiling water for a few seconds to brighten their color and preserve their nutrients.
- Use a food processor or blender to make the pesto, but be careful not to over-process it, as this can make it bitter.
- Season the pesto to taste with salt, pepper, and lemon juice.
- Store the pesto in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Conclusion:
Mixed herb pesto is a versatile and flavorful condiment that can be used in a variety of dishes. It is a great way to add a pop of color and flavor to pasta, pizza, sandwiches, and salads. It can also be used as a marinade for chicken, fish, or vegetables. With its bright green color and delicious taste, mixed herb pesto is sure to become a favorite in your kitchen.
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