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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Fresh, light, and aromatic, this pesto brings together six different herbs, a perfect recipe if you have an herb garden! Use it as you would a basil pesto. Special equipment: a mortar and pestle and/or food processor will be needed. Recipe found online at La Cucina Italia. Ingredients:
3/4 cup unsalted raw almonds |
1/2 cup extra virgin olive oil |
1/3 cup finely chopped flat leaf parsley |
1/4 cup finely chopped fresh basil |
1 tablespoon finely chopped fresh marjoram |
1 tablespoon finely chopped fresh chives |
1 tablespoon finely chopped fresh savory |
1 tablespoon finely chopped fresh thyme |
1/2 cup finely grated parmigiano-reggiano cheese or 1/2 cup grana padano |
1 tablespoon fresh lemon juice |
1/8 teaspoon fine sea salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Finely grind almonds in a food processor.
2. Combine almonds and oil in a mortar. Using the pestle with a rotary movement, grind half of the herbs against the wall of the mortar until combined.
3. Add remaining herbs, cheese, lemon juice, salt and pepper; continue to grind until smooth.
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