There’s a time and a place for classic basil pesto, but it’s time to show these five herbs some love, too.
—Make It with Parsley—
Let this version be your answer to an overabundant CSA share. Use Grana Padano for a classic Italian taste, which is just as good tossed in pasta as it is spread on sourdough with grilled mushrooms, like at Ceia Kitchen + Bar in Newburyport, Massachusetts.
1 c parsley + ¼ c Grana Padano + ¼ c toasted pistachios + 2 tbsp lemon juice + ¼ c extra-virgin olive oil + salt, to taste
In a food processor or blender, add the parsley, Grana Padano, pistachios and lemon juice. Pulse until the mixture is roughly chopped, then with the motor running, add the olive oil in a slow, steady stream until the mixture becomes smooth. Season with salt and serve.
—Make It with Cilantro—
It’s almost like salsa verde, but queso fresco makes this creamier than other Mexican sauces. Do as they do at Porano and use toasted pumpkin seeds instead of pine nuts and lime juice instead of lemon—to match the garnish on your marg, of course.
1 c cilantro + ¼ c queso fresco + ¼ c toasted pumpkin seeds + 2 tbsp lime juice + ¼ c extra-virgin olive oil + salt, to taste
In a food processor or blender, add the cilantro, queso fresco, pumpkin seeds and lime juice. Pulse until the mixture is roughly chopped, then with the motor running, add the olive oil in a slow, steady stream until the mixture becomes smooth. Season with salt and serve.
—Make It with Mint—
Give your pasta a Mediterranean kick with this refreshing spin. Try it with orzo or drizzled on lamp chops.
1 c mint + ¼ c feta + ¼ c toasted almonds + 2 tbsp lemon juice + ¼ c extra-virgin olive oil + salt, to taste
In a food processor or blender, add the mint, feta, almonds and lemon juice. Pulse until the mixture is roughly chopped, then with the motor running, add the olive oil in a slow, steady stream until the mixture becomes smooth. Season with salt and serve.
—Make It with Sage—
The popular mushroom and fig flatbread at TRADE in Boston gets drizzled with sage pesto. Use a blend of a milder herb like parsley to balance the sage, as it’s extremely woodsy on its own.
¼ c sage + ¾ c parsley + ¼ c Parmigiano-Reggiano + ¼ c toasted walnuts + 2 tbsp lemon juice + ¼ c extra-virgin olive oil + salt, to taste
In a food processor or blender, add the sage, parsley, cheese, walnuts and lemon juice. Pulse until the mixture is roughly chopped, then with the motor running, add the olive oil in a slow, steady stream until the mixture becomes smooth. Season with salt and serve.
—Make It with Tarragon—
The French flavors here make it a good choice for tossing into refreshing cold pasta salad or dressing up roast chicken.
1 c tarragon + ¼ c Gruyère + ¼ c toasted hazelnuts + 2 tbsp lemon juice + ¼ c extra-virgin olive oil + salt, to taste
In a food processor or blender, add the tarragon, Gruyère, hazelnuts and lemon juice. Pulse until the mixture is roughly chopped, then with the motor running, add the olive oil in a slow, steady stream until the mixture becomes smooth. Season with salt and serve.
![Feature-Blueprint-Pesto-Herbs-Recipes-Cilantro-Mint-Sage[1].jpg](https://www.seniorforums.com/data/attachments/142/142263-8659bd7332de164ab476479cf98f682d.jpg "Feature-Blueprint-Pesto-Herbs-Recipes-Cilantro-Mint-Sage[1].jpg")
—Make It with Parsley—
Let this version be your answer to an overabundant CSA share. Use Grana Padano for a classic Italian taste, which is just as good tossed in pasta as it is spread on sourdough with grilled mushrooms, like at Ceia Kitchen + Bar in Newburyport, Massachusetts.
1 c parsley + ¼ c Grana Padano + ¼ c toasted pistachios + 2 tbsp lemon juice + ¼ c extra-virgin olive oil + salt, to taste
In a food processor or blender, add the parsley, Grana Padano, pistachios and lemon juice. Pulse until the mixture is roughly chopped, then with the motor running, add the olive oil in a slow, steady stream until the mixture becomes smooth. Season with salt and serve.
—Make It with Cilantro—
It’s almost like salsa verde, but queso fresco makes this creamier than other Mexican sauces. Do as they do at Porano and use toasted pumpkin seeds instead of pine nuts and lime juice instead of lemon—to match the garnish on your marg, of course.
1 c cilantro + ¼ c queso fresco + ¼ c toasted pumpkin seeds + 2 tbsp lime juice + ¼ c extra-virgin olive oil + salt, to taste
In a food processor or blender, add the cilantro, queso fresco, pumpkin seeds and lime juice. Pulse until the mixture is roughly chopped, then with the motor running, add the olive oil in a slow, steady stream until the mixture becomes smooth. Season with salt and serve.
—Make It with Mint—
Give your pasta a Mediterranean kick with this refreshing spin. Try it with orzo or drizzled on lamp chops.
1 c mint + ¼ c feta + ¼ c toasted almonds + 2 tbsp lemon juice + ¼ c extra-virgin olive oil + salt, to taste
In a food processor or blender, add the mint, feta, almonds and lemon juice. Pulse until the mixture is roughly chopped, then with the motor running, add the olive oil in a slow, steady stream until the mixture becomes smooth. Season with salt and serve.
—Make It with Sage—
The popular mushroom and fig flatbread at TRADE in Boston gets drizzled with sage pesto. Use a blend of a milder herb like parsley to balance the sage, as it’s extremely woodsy on its own.
¼ c sage + ¾ c parsley + ¼ c Parmigiano-Reggiano + ¼ c toasted walnuts + 2 tbsp lemon juice + ¼ c extra-virgin olive oil + salt, to taste
In a food processor or blender, add the sage, parsley, cheese, walnuts and lemon juice. Pulse until the mixture is roughly chopped, then with the motor running, add the olive oil in a slow, steady stream until the mixture becomes smooth. Season with salt and serve.
—Make It with Tarragon—
The French flavors here make it a good choice for tossing into refreshing cold pasta salad or dressing up roast chicken.
1 c tarragon + ¼ c Gruyère + ¼ c toasted hazelnuts + 2 tbsp lemon juice + ¼ c extra-virgin olive oil + salt, to taste
In a food processor or blender, add the tarragon, Gruyère, hazelnuts and lemon juice. Pulse until the mixture is roughly chopped, then with the motor running, add the olive oil in a slow, steady stream until the mixture becomes smooth. Season with salt and serve.