Herb Pesto

Do you have herbs going all year? I don't but wish that I did. This is a wonderful recipe to make when you have an over abundance of herbs. This last up to 3 months in the freezer! 


Makes 1 ½ cups
  • 1 cup packed fresh Italian parsley leaves
  • ½ cup packed fresh basil leaves
  • ½ cup packed mixed fresh sage, thyme, and marjoram leaves
  • 4 garlic cloves, peeled
  • 1 cup extra virgin olive oil
  • Salt

Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. 

Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste.

Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep refrigerated for up to 4 weeks or it may be frozen for up to 3 months. Make sure there is a thin film of oil over the pesto to keep its flavor and color bright.

By Lidia Matticchio Bastianich, Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

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