Six Herb Pesto
Servings: 4
RecipeTips.com

Ingredients
- 1 cup basil leaves, loosely packed
- 1 cup parsley leaves, loosely packed
- 1/2 cup mint leaves, loosely packed
- 1/4 cup marjoram or oregano leaves, loosely packed
- 1 tablespoon finely chopped rosemary leaves
- 1 tablespoon finely chopped tarragon leaves
- 1/2 cup coarsely chopped walnuts
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese, plus more to serve with pesto, if desired
- 2 cloves garlic, sliced, or more, if desired
- 1/2 cup olive oil 
 
All pesto is good; this one is especially so. The amounts of individual herbs can be varied to
suit preference or availability. Just be sure to use very pungent flavors in smaller quantities

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to maintain a balanced final taste.
 
Directions

Pesto can be made ahead and refrigerated or frozen; bring to room temperature before
serving.

  • If making pesto and pasta at the same time, put pasta water on to boil.
  • Put
    all ingredients into food processor and pulse until roughly puréed. Taste for seasoning, add salt,
    if needed.
  • When ready to serve, stir in about 1/4 cup very hot water (using the pasta cooking
    water is traditional) to thin the pesto to a good serving consistency--that little bit of heat
    also intensifies the flavors.

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