Every Herb Pesto
Ingredients
- 1/2 cup Marcona almonds, toasted ⓘ
- 2 cloves garlic, peeled ⓘ
- 1 cup fresh spinach leaves ⓘ
- 1/2 cup grated Parmesan ⓘ
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves ⓘ
- 1/4 cup basil leaves ⓘ
- 1/4 cup fresh tarragon leaves ⓘ
- 1/8 cup fresh mint leaves ⓘ
- 1/16 cup fresh chervil leaves ⓘ
- 2 tablespoons chopped fresh chives ⓘ
- Zest of 1 lemon
- Juice of 1 lemon ⓘ
- 3/4 cup canola oil
- 1/4 cup extra-virgin olive oil ⓘ
- Kosher salt and freshly cracked black pepper ⓘ
Instructions
- Blend the almonds and garlic in a food processor until fine.
- Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor.
- Blend the herbs just enough so they are mixed, about 3 seconds.
- Add the canola oil and olive oil while the food processor is on a low setting.
- Season with salt and pepper.
- Blend to desired consistency.
- Transfer the pesto to a serving bowl.
- Place the chopped tomatoes on top of the crostini if using and top with pesto.
- Any leftover pesto should be placed in a bowl and covered with plastic wrap.
- Press the plastic wrap right on top of the pesto and refrigerate.
Nutrition & Diet Analysis (per serving)
1006
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).