Mixed Herb Pesto
We love fresh homemade pesto. It's quick and easy to blend together, and it brightens up everything from grilled veggies to pastas.
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Ingredients
- 1/4 cup raw unsalted walnuts
- 1/4 cup raw unsalted pine nuts
- 4–6 cloves garlic
- 2 1/2 cups lightly packed fresh basil
- 2 1/2 cups lightly packed fresh flat-leaf parsley
- 3/4 tsp sea salt
- Pinch ground black pepper (TRY: Simply Organic Ground Black Pepper)
- 1 cup extra-virgin olive oil (TRY: California Olive Ranch Reserve Miller’s Blend Extra Virgin Olive Oil)
- 1/2 cup grated Pecorino Romano or Parmesan cheese
Preparation
1. In a food processor, pulse walnuts, pine nuts and garlic until finely chopped.
2. Add basil, parsley, salt, and pepper. Start processor and slowly pour in oil through feed tube and process until finely puréed. Add cheese and process until well blended.
Tip: To make a dairy-free version, eliminate the salt and cheese and substitute 1/4 cup brown rice miso or other hearty miso.
Nutrition Information
- Serving Size 1/8 of recipe
- Calories 349
- Carbohydrate Content 3 g
- Cholesterol Content 10 mg
- Fat Content 36 g
- Fiber Content 1 g
- Protein Content 5 g
- Saturated Fat Content 6 g
- Sodium Content 322 mg
- Sugar Content 0.5 g
- Monounsaturated Fat Content 23 g
- Polyunsaturated Fat Content 6 g