This Mixed Herb Pesto is full of wonderful fresh flavors and with only 6 ingredients is incredibly simple to make. I love that it is so versatile and can be used in countless ways – try it on pizza, over pasta, on grilled meat, on a sandwich, or in a salad. If you love pesto and have a garden overflowing in fresh herbs, this recipe is for you!
I first made this pesto for my Chicken Pesto Sandwiches and fell in love with the fresh, bright flavor. Instead of a traditional basil pesto, this recipe includes a combination of fresh herbs that is so tasty! Basil, cilantro, parsley, walnuts, garlic, and olive oil are pulsed in a food processor to the consistency you prefer.
This recipe makes a smallish batch (about 1 cup) but can easily be doubled or even quadrupled. Fresh pesto will keep in the frig for a week or two if you store it in a mason jar with a thin layer of olive oil on the top. As garden season is coming to an end, I like to make a huge batch using up all my extra herbs, and freeze it in ice cube trays. Once frozen, the cubes can be stored in a Ziploc for use all year long!
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh cilantro
- 3 tablespoons walnuts
- 3 cloves garlic
- 1/3 cup olive oil
- salt and pepper
- In a food processor, combine fresh herbs, walnuts, and garlic. Pulse to combine.
- Slowly add olive oil while pulsing until combined well.
- Add salt and pepper to taste.