Mixed-Herb Pesto

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.

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  • Total Time:
  • Servings: Makes five cups

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  • 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)
  • Salt

How to make this recipe

  1. 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.

  2. 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.

Contributed By Photo © Petrina Tinslay Published August 2010

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