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3 Herb pesto recipes

Karen Miner is the Food & Travel Assignment Editor for SheKnows, ChefMom and FabulousFoods. She is a freelance writer, recipe developer and is also the cook, author and photographer behind the food blog, Tasty Trials, a collection of ori...

It's not just about basil

Herb gardens are starting to produce, and you may end up with more yield than you know what to do with. A great way to use up large quantities of herbs is by making pesto. Besides basil, different herbs can be used like parsley, cilantro and mint. Try a twist on the traditional with one of these recipes.

Parsley-pistachio pesto

Pesto is an Italian sauce and is traditionally made with basil, pine nuts, Parmesan cheese and olive oil. But you don't have to stick strictly to basil; any herb can be made into pesto. By choosing different nuts and cheese or by adding a little spice, the possibilities are endless for delicious combinations to use on pasta, seafood or chicken.

Parsley-pistachio pesto

Yields about 1 cup

Ingredients:

  • 2 cups fresh parsley
  • 1/2 cup shelled pistachios
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes
  • 3/4 cup olive oil
  • Salt
  • Pepper

Directions:

  1. Combine parsley, pistachios, Parmesan cheese and red pepper flakes in a food processor. Pulse until mixture is finely chopped and combined.
  2. Slowly stream in olive oil with food processor running.
  3. Season to taste with salt and pepper.

Spicy cilantro-almond pesto

Yields about 1-1/2 cups

Ingredients:

  • 2 cups fresh cilantro
  • 1/2 cup toasted slivered almonds
  • 1-2 tablespoons chopped jalapeño
  • 1/4 cup grated Cotija cheese
  • 1 teaspoon white wine vinegar
  • 1 cup olive oil
  • Salt
  • Pepper

Directions:

  1. Combine cilantro, almonds, jalapeño, Cotija cheese and white wine vinegar in a food processor. Pulse until mixture is finely chopped and combined.
  2. Slowly stream in olive oil with food processor running.
  3. Season to taste with salt and pepper.

Mint-pine nut pesto

Yields about 2/3 cup

Ingredients:

  • 2 cups fresh mint
  • 1/4 cup toasted pine nuts
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup olive oil
  • Salt
  • Pepper

Directions:

  1. Combine mint, pine nuts and Parmesan cheese in a food processor. Pulse until mixture is finely chopped and combined.
  2. Slowly stream in olive oil with food processor running.
  3. Season to taste with salt and pepper.

More on pesto

Arugula pesto recipes
Pasta with low-fat walnut pesto
Pea pesto over gnocchi

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