- TOTAL TIME:
- SERVINGS: Makes five cups
Instead of making a pesto with basil alone, Grace Parisi blends it with two of summer's most prolific tender herbs—parsley and mint—to make it more complex. Mix the pesto with ground beef to make meat balls or meat loaf, or whisk it with vinegar to create a delicious herb dressing for salad, tomatoes or fish.
- 2 large garlic cloves
- 8 lightly packed cups basil leaves
- 2 lightly packed cups flat-leaf parsley leaves
- 1 cup lightly packed mint leaves
- 1 cup roasted nuts, such as walnuts, smoked almonds, pine nuts or pistachios
- 3 cups extra-virgin olive oil, plus more for packing
- 1 stick unsalted butter, softened
- 4 ounces Pecorino Romano cheese, grated (1 cup)
- In a food processor, chop the garlic. Add the basil, parsley and mint and pulse until chopped. Add the nuts and oil and pulse until a smooth paste forms. Add the butter and cheese and pulse until incorporated. Season with salt.
- Spoon the pesto into five 1/2-pint canning jars or airtight plastic containers. Tap lightly on a flat surface to release any air bubbles. Pour 1/2 inch of olive oil on top of the pesto. Seal the jars and refrigerate for up to 2 months or freeze for up to 6 months.