Summer Herb Pesto with Fresh Basil and Parsley

Name: Summer Herb Pesto with Fresh Basil and Parsley
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves (packed); 1 cup fresh parsley leaves (packed); 1/2 cup olive oil; 1/3 cup pine nuts (toasted); 1/2 cup grated parmesan cheese; 2 cloves garlic (minced); 1 tbsp lemon juice (freshly squeezed); 1/2 tsp salt; 1/4 tsp black pepper (freshly ground)

15 min 8 servings Easy

All Recipes

Bright and zesty summer herb pesto featuring basil, parsley, and parmesan. Perfect for pasta, sandwiches, and more!

Prep

10 min

Cook

5 min

Total

15 min

Servings

Difficulty

Easy

Summer herb pesto is a delightful twist on the classic, bringing a burst of fresh flavours to your dishes. This version combines aromatic basil and parsley with the richness of parmesan and the nuttiness of toasted pine nuts, creating a versatile sauce that can elevate a variety of meals. Perfect for those who cherish the taste of summer, this pesto is easy to make and can be used in countless ways. Whether tossed with pasta, spread on sandwiches, or as a marinade, its bright flavour profile is sure to impress. This recipe caters to both novice and experienced cooks, offering a straightforward method to bring out the best in your summer herbs. Discover how simple ingredients can transform into an extraordinary condiment that captures the essence of the season.

Instructions

Prepare the herbs

Wash and dry the basil and parsley leaves thoroughly to remove any dirt or impurities.

Pro tip: Use a salad spinner to dry the leaves efficiently.

Toast the pine nuts

In a small skillet over medium heat, toast the pine nuts until golden brown, about 3-4 minutes. Stir frequently to prevent burning.

Pro tip: Keep a close eye on the nuts as they can burn quickly.

Combine ingredients

In a food processor, combine basil, parsley, toasted pine nuts, parmesan cheese, and minced garlic.

Blend the mixture

Pulse the mixture until finely chopped. Scrape down the sides as needed.

Pro tip: For a chunkier pesto, pulse less frequently.

Add olive oil

With the food processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency.

Pro tip: For a thicker pesto, reduce the amount of olive oil.

Season the pesto

Add lemon juice, salt, and black pepper to the pesto. Pulse a few more times to blend.

Pro tip: Taste and adjust seasoning as needed.

💡

Tips & Tricks

Use a food processor for a smoother texture.
Toast the nuts for enhanced flavour.
Adjust garlic to taste for a milder or stronger kick.
Store in an airtight container to keep it fresh longer.

Frequently Asked Questions

What herbs are used in summer herb pesto?

Summer herb pesto typically uses fresh basil and parsley for a vibrant, aromatic flavour.

How long can summer herb pesto be stored?

It can be stored in the refrigerator for up to a week or frozen for up to 3 months.

Can I use other nuts instead of pine nuts?

Yes, you can substitute pine nuts with walnuts or almonds for a different flavour.

Is summer herb pesto gluten-free?

Yes, this pesto recipe is naturally gluten-free.

How many calories are in a serving of summer herb pesto?

There are approximately 180 calories per serving.

Serving Suggestions

Serve the summer herb pesto over your favourite pasta, as a topping for grilled chicken, or as a dip with crusty bread. Pair it with a crisp white wine to complement its fresh flavours. Make the pesto ahead of time and store it in an airtight container in the refrigerator for up to a week. For longer storage, freeze in ice cube trays for easy portioning.