Mixed Herb Pesto
"The vibrant herb pesto pasta is another quick, satisfying meal that can be made in the time it takes to boil the pasta."
Ingredients
- 2 cups mixed fresh herbs such as basil parsley, mint, chives, or dill
- 2 garlic cloves
- ½ cup Parmesan cheese grated
- ½ cup good olive oil
- ¼ cup toasted walnuts or pine nuts optional
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Half a lemon juiced
Instructions
- Place the herbs, garlic, Parmesan cheese, and nuts, if using, into the bowl of a food processor.
- Pulse a few times until herbs are roughly chopped. With the machine running, slowly pour in olive oil and blend until pesto is smooth but still has texture.
- Add salt, pepper, and lemon juice, and pulse once or twice to combine.
- Taste for seasoning and add additional Parmesan or lemon juice if needed.
Notes
"Toss the pesto with hot pasta and a splash of pasta water until glossy and coated. I like to finish it with extra Parmesan cheese and fresh herbs from the garden. Depending on what I have in the pantry, I’ll sometimes add roasted vegetables, goat cheese, or rehydrated dried mushrooms for an easy meal."