Feb 2009

Mixed Herb Pesto

With a plethora of herbs crowding the refrigerator and growing limper by the day, a mixed herb pesto seemed the simplest and most flavorful way to use the bounty.  The end product was delicious—hands down one of the best pestos I’ve ever eaten. The proportions below have been tweaked here and there based on the herbs on hand, so feel free to do the same depending on what’s in your fridge or garden.

  • 2 cups packed fresh basil leaves, washed well and spun dry (2.5 ounces)
  • 1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh tarragon leaves
  • 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
  • 1/4 cup olive oil
  • 1/4 cup walnuts (heaping)
  • 2 tablespoon balsamic vinegar

Cook walnuts in a dry skillet on medium-high heat for 3 to 5 minutes, stirring frequently. Once walnuts are toasted golden brown, set aside to cool.

In a food processor blend together all ingredients with salt and pepper to taste until smooth.

Store pesto covered in the refrigerator. It will keep for up to one week. Serve pesto over gnocchi or your favorite pasta.

Makes about 1 1/4 cups.

Adapted from Gourmet, August 1995. [For Printable Recipe Click Here]

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