Herb Garden Pesto Recipes

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GARDEN HERB PESTO

Enjoy homemade garden pesto in the depth of winter with this fragrant, freezable recipe

Provided by Good Food team

Categories     Dinner, Pasta

Time 10m

Number Of Ingredients 5



Garden herb pesto image

Steps:

  • Put the herbs, crème fraîche and Parmesan in a food processor and whizz together. Add the pine nuts and pulse so they are just a little chopped. Season really, really well, then divide what you want to freeze between ice cube trays using a couple of teaspoons. Wrap in cling film and freeze.
  • Cook the pasta following pack instructions. Drain, then stir in fresh pesto. If using the frozen cubes, pop 1-2 pesto ice cubes per person into the pasta pan. Tip the drained pasta back on top, put the lid on and leave for 10 mins. Stir the melted pesto into the pasta, then serve topped with more Parmesan, a few pine nuts and extra herbs, if you like.

Nutrition Facts : Calories 381 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein

100g mixed soft herbs - choose between basil, flat-leaf or parsley, mint, chives, dill - whatever you have in your garden or fridge, plus extra to serve
300ml full-fat crème fraîche
100g parmesan , grated, plus extra to serve
100g pine nut , toasted, plus extra to serve
50g spaghetti , linguine or other pasta per person

SUMMER HERB PESTO

A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.

Provided by thislittlepiggy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 9



Summer Herb Pesto image

Steps:

  • Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 2 g, Cholesterol 2.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 56.6 mg, Sugar 0.3 g

2 garlic cloves, minced
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh spinach leaves
½ cup chopped fresh oregano
½ cup toasted pine nuts
½ cup grated Parmesan cheese
1 pinch salt and freshly ground black pepper to taste
¾ cup olive oil

HERB GARDEN PESTO

This is a quick pesto sauce to go on top of pizza. No need for pine nuts here.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/4 cup (enough for 2 pizzas)

Number Of Ingredients 7



Herb Garden Pesto image

Steps:

  • In a mortar and pestle, mashgarlic with salt; pound herbsto a paste, and stir in cheeseand oil. (In a food processor,double the recipe and pulse.)

1 clove garlic
Pinch coarse salt
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh sliced chives
1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil

LEFTOVER-HERB PESTO

Think beyond basil: Pesto is a great way to use leftover herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 6



Leftover-Herb Pesto image

Steps:

  • Pulse garlic, nuts, herbs, oil, and Parmesan in a food processor until finely chopped. Season with salt and pepper.

1 clove garlic, chopped
1/4 cup nuts, such as pine nuts, almonds, pistachios, walnuts, or macadamia nuts, toasted and chopped
3 cups packed mixed tender-herb leaves, such as mint, basil, tarragon, cilantro, and parsley
1/2 cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (about 1/4 cup)
Coarse salt and freshly ground pepper

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