How To Make A Mixed Herb Pesto

 in Demos

Pesto is one of those universal sauces that just about everyone loves. And how can you not? The fresh basil, Parmesan cheese, pine nuts, olive oil and, of course, garlic mean that this dish was destined for greatness. With that much garlic, what dish isn’t amazing? But what if we told you that pesto can actually be made with a variety of different herbs including tarragon, chives and parsley. Another tip? We recommend briefly blanching your herbs to get the most out of their flavor and color. The perfect balance of all these seemingly contrarian ingredients is one of the best pestos you have ever had. So, follow along with our online cooking school chef and learn some new tips and tricks for making an unforgettable herb garlic pesto.

Mixed Herb Pesto

4-5 oz Fresh Basil and Parsley Leaves
2 oz Pine Nuts (toasted)
2 cloves Garlic
2 oz Parmesan Cheese
1 tsp Dijon Mustard
2-3 oz Extra Virgin Olive Oil
1 oz Lemon Juice
1 tsp Sea Salt
½ tsp White Pepper

1. Blanch herbs in salted water for 5 seconds, shock and squeeze to remove excess water.
2. Blend herbs with remaining ingredients in high speed blender until smooth.
3. Adjust seasoning with salt, pepper and lemon juice.

By blanching the herbs, the pesto retains a brighter color and stronger flavor.

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