Mixed Herb Pesto

The harvest has not even begun and still, I’m readying myself for the end of summer. I’ve seen the “back to school” signs in the store that always signify the end is near … why do they do that to us? It’s still July, can’t we just enjoy the warmth and colors of our beautiful summer days a little longer without thinking ahead to those cold, dreary days of winter? (Oh that reminds me, I better get my winter coat cleaned before winter begins again!)

It’s this time of year that I start stashing away little bits of summer. Last weekend I made some Cilantro Almond Pesto and quickly packed it away in the freezer, and then I made this Mixed Herb Pesto. I used it several times, keeping it in the fridge, intending to use it all, but then I decided to make another batch to freeze for winter. It is, after all, the perfect way to add a taste of summer sunshine to SUMMER … and also to fall and even winter dishes.

If you have an herb garden, this is the perfect way to enjoy that fabulous fresh herb taste well into fall and winter. Mix up the herbs to whatever you love or have on hand.

Mixed Herb Pesto

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: about 3/4 cup of pesto 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 3/4 cup chopped green onion and/or chives
• About 1 cup of fresh mixed herbs (I used tarragon, rosemary, basil, dill, oregano), packed into the cup
• Some garlic scapes (the greens from growing garlic) or 2 – 3 cloves garlic (or a mix of the two)
• 3 Tablespoons extra virgin olive oil
• Juice of one lemon
• 2 Tablespoons water
• 1/4 cup almond slices or pinons (pine nuts)
• 1/2 cup finely shredded Parmesan, Romano or Asiago cheese (lightly set into the cup … you want to keep the shreds separated)
• 1/4 teaspoon salt (if desired)

---

Instructions

1. Chop the green onion or chives roughly and measure out about 3/4 cup.
2. Put the green onion or chives with the rest of the ingredients in a mini food processor or handi chopper and blend until smooth, stopping a couple times to scrape the edges to ensure everything gets blended in and it forms a gorgeous green paste.
3. Freezes beautifully–or store in the fridge in an airtight container.

---

Notes

Use to add a flavor punch to pasta dishes, soups, salad dressings or dips or toss with potatoes or veggies before roasting. Mix a bit of this pesto with Greek yogurt and/or mayo for a lovely sandwich spread. Just a teaspoon of this delightful paste adds so much flavor!

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Munching Mondays, Simple Supper Tuesday, Treasure Box Tuesday, Wine’d Down Wednesday, Cast Party Wednesday, Hearth & Soul Bloghop, Thursday Favorite Things, From the Farm Bloghop and Pretty Pintastic Pinterest Party.