Best 6 Three Herb Pesto Recipes
In the culinary world, pesto is a vibrant and versatile sauce that has gained immense popularity for its ability to transform ordinary dishes into extraordinary culinary experiences. Pesto's origins can be traced back to the Liguria region of Italy, where the traditional recipe combines basil, pine nuts, garlic, olive oil, and Parmesan cheese. While this classic pesto remains a beloved staple, the culinary landscape has witnessed the emergence of innovative variations that have expanded the pesto's flavor profile. Among these variations, "three herb pesto" stands out as a tantalizing option that introduces a unique blend of herbs to create a vibrant and aromatic sauce. Whether you're a seasoned chef or a home cook looking to add a touch of culinary flair to your meals, this article will guide you through the process of creating the ultimate three herb pesto.
Check out the recipes below so you can choose the best recipe for yourself!
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.
THREE-HERB PESTO
Steps:
- In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
- Let pesto come to room temperature before using. Makes about 1 cup.
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.
PASTA WITH THREE-HERB PESTO
A mixture of different pasta shapes adds visual interest and texture to this meatless main dish.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.
Nutrition Facts : Calories 463.1 calories, Carbohydrate 76.8 g, Cholesterol 99.3 mg, Fat 9.6 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.5 g, Sodium 116.1 mg, Sugar 0.2 g
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
- Use fresh herbs: Fresh herbs have a more intense flavor than dried herbs. If you can, use fresh basil, parsley, and mint for the best results.
- Toast the nuts: Toasting the nuts adds a nutty flavor to the pesto. You can toast the nuts in a pan over medium heat for a few minutes, or you can spread them on a baking sheet and toast them in a 350 degree Fahrenheit oven for 5-7 minutes.
- Use a food processor: A food processor is the easiest way to make pesto. Simply add all of the ingredients to the food processor and pulse until smooth.
- Taste the pesto and adjust the seasonings: Once the pesto is made, taste it and adjust the seasonings to your liking. You may want to add more salt, pepper, or lemon juice.
- Store the pesto in an airtight container in the refrigerator for up to 2 weeks: You can also freeze the pesto for up to 3 months.
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