Summer Herb Pesto
This four herb pesto is the ultimate summer spread, sauce, or just a great accompaniment to any summer dish. It's fresh with bursts of basil, parsley, mint, thyme and lemon, and completely comes together with the parmesan and pine nuts.
Prep:
15
minutes
Cook:
5
minutes
TOtal:
20
minutes
Ingredients
- ½ cup pine nuts (toasted)
- ¾ cup Parmigiano-reggiano cheese (grated)
- 10 cloves of garlic confit
- ¾ cup olive oil
- The zest of 2 lemons
- ¼ cup fresh thyme (picked)
- 4 cups fresh basil (picked)
- ½ cup fresh mint
- 1 cup fresh parsley
- Salt to taste (about ½ teaspoon)
Instructions
- Pick all of your herbs, put them aside in separate containers.
- Then, blanch and shock half of the parsley and half of the basil. Start by bringing a pot of water to a boil. Once boiling, fill up a bowl with ice water and dump half of the parsley and half of the basil into the boiling water and cook for about 30 seconds.
- After 30 seconds, strain the herbs from the boiling water and immediately dump into the ice water to stop the cooking. Once the herbs are cold, squeeze out the excess water and set aside.
- Toast the pine nuts in a 300 F oven for about 6 minutes until golden brown. When finished cooking, set aside to cool.
- When the pine nuts are cooled to room temperature, add the blanched basil and parsley, along with all of the thyme and mint into your blender or food processor. Add the pine nuts, parmigiano-reggiano, garlic confit, lemon zest, salt and olive oil.
- Puree on low speed until everything is chopped and mixed together but not completely smooth.
- Season to taste and chill before serving.
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