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Fresh Herb Pesto | Emeril Lagasse

3,310 views · Published 13 May 2014 · 0:57 · Indexed 5 October 2026

Channel: Emeril Lagasse · 2014 · Howto & Style

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Think beyond basil when it comes to pesto. These days using a combination of herbs is not only a good way to use leftover ones, but it also allows you to customize the pesto to your taste. Served as an appetizer or tossed with your favorite pasta, the possibilities are endless.

MIXED HERB PESTO
MAKES 1 ¼ CUPS
 
1 ½ cups fresh mint leaves
1 cup fresh parsley leaves
½ cup fresh basil leaves
¼  cup chopped fresh chives
2 tablespoons fresh oregano leaves
½ cup walnuts, lightly toasted
½  cup freshly grated Parmesan cheese
2 teaspoons minced garlic
1 teaspoon finely grated lemon zest
¾  cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
 

In the bowl of a food processor, combine mint, parsley, basil, chives, and oregano and process until finely chopped. Add walnuts, Parmesan, garlic, and lemon zest, and pulse to combine. With the machine running, add the oil in a steady stream. Add the lemon juice, salt, and pepper, and pulse to combine. Transfer the pesto to a nonreactive bowl and cover it with plastic wrap, pressing the plastic wrap directly on the surface of the pesto to preserve the color. Set aside until ready to use. The pesto sauce can be made up to 2 days in advance and refrigerated until ready to use. If you choose to make it ahead of time, cover the surface of the sauce with a thin film of olive oil to keep the sauce from darkening. Return it to room temperature before serving.

Cook’s Note: 
The term “frenched” refers to a technique in which the meat is cut away from the end of a rib or chop so that part of the bone is exposed. If you are uncomfortable doing this yourself, have your butcher do it for you. 

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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