Name: Herb Pesto
Yield: Makes about 1 cup
Ingredients: 1 1/2 cups (lightly packed) fresh basil leaves; 1/2 cup pine nuts, toasted; 1/2 cup freshly grated Parmesan cheese; 1/4 cup (packed) fresh Italian parsley leaves; 1/4 cup fresh taragon leaves; 2 garlic cloves, peeled; 1/3 cup extra-virgin olive oil

The classic Italian sauce gets an update with the addition of parsley and tarragon.

Test-kitchen tip:

For a terrific sandwich spread, mix some pesto into mayonnaise.

Recipe information

Yield
Makes about 1 cup

Ingredients

1 1/2 cups (lightly packed) fresh basil leaves

1/2 cup pine nuts, toasted

1/2 cup freshly grated Parmesan cheese

1/4 cup (packed) fresh Italian parsley leaves

1/4 cup fresh taragon leaves

2 garlic cloves, peeled

1/3 cup extra-virgin olive oil

Preparation

Combine first 6 ingredients in processor. Blend until herbs are finely chopped. Add oil and blend to coarse puree. Season pesto to taste with salt and pepper. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Press plastic wrap directly onto surface of pesto and chill.

TagsSauce Basil Herbs & Spices Pine Nut Nut Parmesan Cheese Dairy Parsley Tarragon Dinner Vegetarian Gluten Free Raw Quick Easy Make Ahead No-Cook Food Processor Summer Bon Appétit

Recipe notes

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