You just can't beat fresh homemade pesto. It's so quick and easy to whizz together in a food processor and it instantly takes cooked pasta to the next level. This Mixed Herb Pesto uses a mixture of 4 different herbs, rather than just basil, so it's a great way to reduce food waste. An easy pesto recipe with so many uses.
Traditionally pesto is made with basil and whilst I am all for that (it's probably my favourite herb), it doesn't mean that you can't make it with other herbs too. Or a mixture of herbs, which is what we have done in this recipe.
We used a mixture of basil, chives, coriander and parsley, but any leafy herbs (rather than woody ones) will work.
It doesn't just have to be herbs that you can use in this homemade pesto (although that should be the star ingredient), but you can add green leafy vegetables like spinach and kale too. Such a good way to hide veggies if your kids don't love them. Because what kid doesn't love pesto pasta?
Why should you try it?
✔ Cheaper than store bought pesto
✔ Any herbs can be used
✔ Good way to use up herbs
✔ Can be used with lots of dishes
Ingredients needed to make Homemade Pesto (serves 4)
- 2 garlic cloves
- 25g Parmesan, grated
- 20g pine nuts
- 70ml olive oil
- 30g of herbs (chives, basil, parsley and coriander)
- A pinch of sea salt and black pepper.
How To Make Homemade Pesto - Step by Step:
One: Add the garlic, pine nuts, herbs and salt and pepper to a small food processor and whizz for a couple of seconds.
Two: Add the Parmesan to the food processor.
Three: Keeping the food processor running, slowly add the olive oil until it is all combined and you have a smooth pesto.
Leftover Herb Pesto
We try really hard to reduce our food waste, but herbs is something we can always improve on. We buy a bunch for a recipe and use half of it and then the other half gets forgotten about in the fridge until we do a clear out. This how much waste that adds up to over the year! So, we are going to be sharing our favourite ways to us up fresh herbs, this being one of them.
This pesto is so simple to throw together that it really isn't that much more complicated than going to the shop to buy some and then opening up the jar. You just throw all the ingredients in to the food processor and whizz it together.
That's why pesto pasta is the ultimate easy weeknight meal. Fresh pasta takes just a few minutes to cook and whilst it is simmering away you can blend up this fresh pesto. Throw in some leftover cooked vegetables and/or some cooked chicken and you have yourself a filling and easy meal.
How To Make Vegan Pesto
Pesto can be a great vegan pasta sauce, as long as you make a vegan version of it. It's easy to make vegan pesto - just swap the parmesan for nutritional yeast. You won't need quite as much though, as it has a strong flavour, but I know some people love that. So it really is a judgement call.
How To Use Pesto
The great thing about pesto is that it has so many uses. Whilst the classic way is to simply stir it through some pasta, you can also use it as a pizza base, stir it in to cream cheese or yogurt for a dip, spread on chicken and top with cheese before baking or use it in a salad dressing. Never let pesto go to waste!
How To Store Homemade Pesto
To keep your pesto fresh, fill a jar almost to the top and then drizzle over a small amount of oil over the top and seal. This can be kept in the fridge for 2-3 weeks if you keep covering the pesto with a little oil each time.
Can You Freeze Pesto?
You can freezer pesto by putting it in ice cube trays and putting in the freezer. To defrost, you should ideally remove from the freezer and let defrost in the fridge for a couple of hours. If you need it defrosted quicker, put a pesto cube in a small bowl or cup and then put that into a larger bowl of hot water. Make sure the hot water doesn't spill into the container with the pesto cube. When the pesto starts to soften, you can cut it into smaller pieces to speed up the defrosting process.
- Serve this easy pesto stirred through some fresh cooked pasta for a simple weeknight meal.
- Use a variety of herbs to reduce food waste. Just stick to leafy herbs rather than woody ones.
- Make this homemade pesto vegan by swapping the Parmesan for nutritional yeast, but use less as it has a stronger taste.
Other Sauce/Dip Recipes To Try:
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DON’T FORGET TO RATE THE RECIPE ↓
Mixed Herb Pesto
- 2 garlic cloves
- 25 g parmesan grated
- 20 g pine nuts
- 70 ml olive oil
- 30 g herbs (we used chives, basil, parsley and coriander)
- 1 pinch sea salt and black pepper.
- Add the garlic, pine nuts, herbs and salt and pepper to a small food processor and whizz for a couple of seconds.
- Add the parmesan to the food processor.
- Keeping the food processor running, slowly add the olive oil until it is all combined and you have a smooth pesto.