Mixed Herb Pesto Recipes

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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



Garden herb pesto image

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

100g mixed soft herbs - choose between basil, flat-leaf or parsley, mint, chives, dill - whatever you have in your garden or fridge, plus extra to serve
300ml full-fat crème fraîche
100g parmesan , grated, plus extra to serve
100g pine nut , toasted, plus extra to serve
50g spaghetti , linguine or other pasta per person

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



Leftover-Herb Pesto image

Steps:

  • Pulse garlic, nuts, herbs, oil, and Parmesan in a food processor until finely chopped. Season with salt and pepper.

1 clove garlic, chopped
1/4 cup nuts, such as pine nuts, almonds, pistachios, walnuts, or macadamia nuts, toasted and chopped
3 cups packed mixed tender-herb leaves, such as mint, basil, tarragon, cilantro, and parsley
1/2 cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (about 1/4 cup)
Coarse salt and freshly ground pepper

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



Mixed Herb Pesto image

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.

1/3 cup lightly toasted pine nuts
1 1/2 cups loosely packed fresh basil
1 1/2 cups loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil

POLENTA NAPOLEON WITH MIXED HERB PESTO

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 32



Polenta Napoleon with Mixed Herb Pesto image

Steps:

  • Preheat the oven to 400 degrees F.
  • For the polenta: In a large saucepan combine the milk, heavy cream, water, olive oil, and kosher salt and bring to a boil over high heat. Reduce the heat to medium low and slowly pour in the cornmeal, whisking constantly until it thickens, about 5 minutes.
  • Cover a baking sheet with plastic wrap. Pour the polenta onto the plastic covered baking sheet and spread to an even 1/4-inch thickness. Let cool at least 15 minutes.
  • For the pesto: Puree the basil, mint, cilantro, shallots, and garlic. Add the olive oil in a slow, steady stream, while the food processor is running. Stir in the Parmesan, kosher salt, and sambal.
  • For the lasagna: Cut the zucchini lengthwise into 1/4-inch thick slices. Heat the olive oil in a large skillet over high heat and saute the zucchini slices until lightly golden. Season with salt and pepper.
  • Oil an 8-inch round spring form pan. Spread 2 tablespoons of tomato sauce on the bottom of the pan. Cut the polenta into 3 (7 3/4-inch) rounds. Brush the tops with the Mixed Herb Pesto.
  • Place 1 disk in the bottom of the spring form pan. Drizzle with 1/4 cup of tomato sauce and arrange half the zucchini on top. Sprinkle with 2 tablespoons of Parmesan. Cover with the second round of polenta, 1/4 cup tomato sauce, the rest of the zucchini, and 2 tablespoons of Parmesan. Top with the last polenta round, the remaining tomato sauce, and Parmesan. Bake for 20 minutes.
  • Remove from the spring form pan, cut into wedges and serve.
  • In a large pot heat the olive oil over medium heat. Cook the onion, garlic, and chili flakes in the oil until softened but not browned, about 5 minutes. Add the tomatoes (juice and all), tomato paste, and sugar. Reduce the heat to medium low and simmer until the sauce has thickened, about 20 minutes. Cool the tomato sauce for 10 minutes.
  • Puree the sauce in a food processor or food mill. Stir in the extra-virgin olive oil, marjoram, basil, and kosher salt. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
  • Yield: 6 cups
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Inactive Time: 10 minutes

2 cups milk
1 cup heavy cream
1 cup water
1 tablespoon olive oil
1 tablespoon kosher salt
2 cups cornmeal
1/2 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup olive oil
1/4 cup grated Parmesan
1/2 teaspoon kosher salt
1/2 teaspoon sambal*
2 zucchini
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup tomato sauce, recipe follows
6 tablespoons grated Parmesan
1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/2 teaspoon chili flakes
28 ounce can whole Italian tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons sugar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh marjoram leaves
1 1/2 teaspoons chopped fresh basil leaves
1 1/2 teaspoons kosher salt

MIXED HERB PESTO PENNE

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13



Mixed Herb Pesto Penne image

Steps:

  • Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl.
  • Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat.

1 cup fresh basil leaves
1/2 cup fresh flat-leaf parsley leaves
1/3 cup grated Parmigiano-Reggiano
1/4 cup fresh mint leaves
1/4 cup pine nuts
About 2 tablespoons fresh thyme leaves
2 cloves garlic, grated or made into a paste
Juice of 1/2 lemon
Salt and freshly ground pepper
About 1/2 cup EVOO
1 pound penne pasta
1 small russet potato, peeled and diced into 1/4-inch cubes
1/3 pound haricots verts, trimmed and cut into thirds

PISTACHIO MIXED HERB PESTO

Provided by Alton Brown

Categories     condiment

Time 20m

Yield approximately 1 cup

Number Of Ingredients 10



Pistachio Mixed Herb Pesto image

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.

1/2 to 1 clove garlic, peeled
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan
3/4 cup roasted pistachios
Salt and pepper
2/3 cup olive oil

EVERY HERB PESTO

Provided by Kelsey Nixon

Categories     condiment

Time 10m

Yield About 2 cups

Number Of Ingredients 18



Every Herb Pesto image

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.

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

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



Mixed Herb Pesto image

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

3/4 cup unsalted raw almonds
1/2 cup extra virgin olive oil
1/3 cup finely chopped flat leaf parsley
1/4 cup finely chopped fresh basil
1 tablespoon finely chopped fresh marjoram
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh savory
1 tablespoon finely chopped fresh thyme
1/2 cup finely grated parmigiano-reggiano cheese or 1/2 cup grana padano
1 tablespoon fresh lemon juice
1/8 teaspoon fine sea salt
1/8 teaspoon fresh ground black pepper

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