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Multi-Herb Pesto
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(Recipe ID: 363)
Serves 6
Preparation time: 10 minutes
Source: Chef Joseph Lowery
Pesto used to mean "pounded sauce," as in a motar and pestle that originally employed basil. It is also a sauce that can be made with a wide range of ingredients.
Ingredients
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- 3 cups Fresh herb leaves, such as basil, parsley, dill, oregano, etc
- 4 Cloves garlic, minced and mashed
- 1/4 cup Pecans, walnuts, or pine nuts
- Juice of 1/2 lemon
- 3/4 cup Extra virgin olive oil
- 3/4 cup Grated parmesan cheese
Instructions
- Combine herbs, garlic, nuts, and lemon juice in the food processor and blend until smooth.
- Next add olive oil a little at a time, followed by the cheese.
- Cook linguine or other desired pasta to al dente, drain and toss with a little butter, salt, and pepper.
- Add a spoonful of the hot pasta water to thte pesto and toss with seasoned pasta in a large saute pan just long enough to heat and blend.
- Garnish with sprigs of the herbs used in the pesto.