Fresh Herb Garden Pesto Recipe
Fresh Garden Herb Pesto Sauce made with basil, spinach, arugula, oregano, garlic, toasted pine nuts, and Parmesan. Perfect for pasta, sandwiches, and more.
Servings: 2 cups
Ingredients
- 3 cups of fresh tightly packed basil leaves
- 3 cups of tightly packed baby spinach and arugula mix
- 6-8 cloves of garlic
- 4 tbsp of fresh oregano leaves
- 1/2 cup of toasted pine nuts or walnuts
- 1/2 cup of freshly grated parmigiano reggiano
- 3/4 cup of good extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp of sea salt or Maldon sea salt
Instructions
- Toasted pine nuts have a nuttier, more robust flavor. Toast the pine nuts over medium-low heat in a dry skillet, stirring every minute or so until golden brown. Transfer the pine nuts to a small dish to cool.
- Place the garlic, sweet basil, spinach and arugula mix into a food processor.
- Add fresh oregano leaves and the toasted pine nuts.
- Add the grated Parmigiano Reggiano.
- With the food processor running, drizzle in the extra-virgin olive oil and pour in the freshly squeezed lemon juice.
- Scatter on the sea salt and pulse until smooth, scraping the sides if needed until your pesto reaches your desired consistency.
- Taste the pesto and adjust with additional sea salt, lemon juice, or more Parmigiano Reggiano if needed. You can also season with freshly cracked black peppercorn if needed.
- If you don't plan to use it right away, store it in an airtight container and place it in the fridge.