You just can't beat fresh homemade pesto. It's so quick and easy to whizz together in a food processor and it instantly takes cooked pasta to the next level. This Mixed Herb Pesto uses a mixture of 4 different herbs, rather than just basil, so it's a great way to reduce food waste. An easy pesto recipe with so many uses.
Traditionally pesto is made with basil and whilst I am all for that (it's probably my favourite herb), it doesn't mean that you can't make it with other herbs too. Or a mixture of herbs, which is what we have done in this recipe.
We used a mixture of basil, chives, coriander and parsley, but any leafy herbs (rather than woody ones) will work.
It doesn't just have to be herbs that you can use in this homemade pesto (although that should be the star ingredient), but you can add green leafy vegetables like spinach and kale too - have you tried our Spinach Pesto or our Carrot Top Pesto?
Such a good way to hide veggies if your kids don't love them. Because what kid doesn't love pesto pasta?
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Why You Will Love It
- Cheaper than store bought pesto
- Any herbs can be used
- Good way to use up herbs
- Can be used with lots of dishes
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Garlic cloves - Crushed garlic cloves are best for flavour.
- Parmesan cheese - Real Parmesan is not vegetarian, so keep this a vegetarian pesto by using a vegetarian version.
- Pine nuts - If you don't have pine nuts, you can use walnuts, hazelnuts, almonds or macadamia nuts.
- Olive oil - Try to use the best quality olive oil you can get.
- Mix of herbs - We used chives, fresh basil leaves, parsley and coriander.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Herb Pesto
Step 1
Add the garlic, pine nuts, herbs and salt and pepper to a small food processor and whizz for a couple of seconds.
Step 2
Add the Parmesan to the food processor.
Step 3
Keeping the food processor running, slowly add the olive oil until it is all combined and you have a smooth pesto.
Using Leftover Herbs
We try really hard to reduce our food waste, but herbs is something we can always improve on. We buy a bunch for a recipe and use half of it and then the other half gets forgotten about in the fridge until we do a clear out.
This how much waste that adds up to over the year! So, we are going to be sharing our favourite ways to us up a plethora of herbs, this being one of them.
This homemade pesto recipe is so simple to throw together that it really isn't that much more complicated than going to the shop to buy some and then opening up the jar. You just throw all the ingredients into the food processor and whizz it together.
That's why pesto pasta is the ultimate easy weeknight meal. Fresh pasta takes just a few minutes to cook and whilst it is simmering away you can blend up this fresh pesto. Throw in some leftover cooked vegetables and/or some cooked chicken and you have yourself a filling and easy meal.
Best Ways to Use Pesto
The great thing about pesto is that it has so many uses.
- Stir it through some pasta
- Use it as a pizza base
- Stir it into cream cheese or yogurt for a dip
- Spread on chicken and top with cheese before baking
- Use it in a salad dressing, like our Pesto Salad Dressing
- Use it as a sauce like in our juice pesto chicken burger.
Can it Be Made Vegan?
Pesto can be a great vegan pasta sauce, as long as you make a vegan version of it. It's easy to make vegan pesto - just swap the parmesan for nutritional yeast.
You won't need quite as much though, as it has a strong flavour, but I know some people love that. So it really is a judgement call.
Dannii's Top Tips
- Serve this easy pesto stirred through some fresh cooked pasta for a simple weeknight meal.
- Use a variety of herbs to reduce food waste. Just stick to leafy herbs rather than woody ones.
- Make this homemade pesto vegan by swapping the Parmesan for nutritional yeast, but use less as it has a stronger taste.
Frequently Asked Questions
To keep your pesto fresh, fill an airtight container almost to the top and then drizzle over a small amount of oil over the top and seal. This can be kept in the refrigerator for 2-3 weeks if you keep covering the pesto with a little oil each time.
You can freeze pesto by putting it in ice cube trays and putting in the freezer. To defrost, you should ideally remove from the freezer and defrost in the fridge for a couple of hours. If you need it defrosted quicker, put a pesto cube in a small bowl or cup and then put that into a larger bowl of hot water. Make sure the hot water doesn't spill into the container with the pesto cube. When the pesto starts to soften, you can cut it into smaller pieces to speed up the defrosting process.
Recipes With Pesto
If you've tried this homemade pesto recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Mixed Herb Pesto
Recipe Video
Ingredients
- 2 Garlic clove
- 25 g (0.25 cups) of Parmesan - grated
- 20 g (0.25 cups) of Pine nuts
- 70 ml (0.33 cups) of Olive oil
- 30 g (1 cups) of Mixed fresh herbs - (we used chives, basil, parsley and coriander)
- 1 pinch of Fine sea salt
- 1 pinch of Ground black pepper
Instructions
- Add 2 Garlic clove, 20 g of Pine nuts, 30 g of Mixed fresh herbs and 1 pinch of Fine sea salt to a small food processor and whizz for a couple of seconds.
- Add 25 g of Parmesan to the food processor.
- Keeping the food processor running, slowly add 70 ml of Olive oil until it is all combined and you have a smooth pesto.
Recipe Notes
- Serve this easy pesto stirred through some fresh cooked pasta for a simple weeknight meal.
- Use a variety of herbs to reduce food waste. Just stick to leafy herbs rather than woody ones.
- Make this homemade pesto vegan by swapping the Parmesan for nutritional yeast, but use less as it has a stronger taste.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Sofia says
I absolutely love pesto, but typically only use basil pesto so I'm totally looking forward to trying this one! YUM!
Jacqueline Debono says
I'm a big pesto fan and like to try all sorts of pesto. Here in Italy there are a number of regional pesto recipes, not just basil. But, I love your idea of using up leftover herbs in pesto! I also often have leftover leafy herbs, especially parsley, that get forgotten in the fridge! Definitely going to start using it pesto!
Andrea Metlika says
I love this recipe. Fresh Pesto is the best but I never thought of making my own until now.
Suzy says
I use the pesto for everything! From pasta, to pizza, this pesto is the star of every dish it's in.
Meghna says
I was looking for a mixed herb pesto recipe for such a long time. This is so easy to make, perfect to sneek into my busy schedule.
jordin says
You are right, NOTHING beats homemade fresh pesto!! I love pesto, and i love adding it to my pasta! This looks delicious.
Sophia says
I love making pesto. What a great idea to add different herbs instead of the basic basil. Thank you!
ilona says
I haven't made pesto in a long time but I really like the homemade version. It looks so good!
Pam Greer says
What a great way to use up bits of extra herbs! I'm like you, I buy it for a recipe and then forget about the little bit that's left!
Marie-Charlotte Chatelain says
This looks awesome! I love the idea of playing around with the herbs! With it being spring I would love to add some chives!
Luci's Morsels says
I've dabbled in using other herbs in my pesto, but not nearly enough. This looks delectable! And I love any way to use up food to avoid wasting it!! Thanks for the great idea!
kim says
Such a delicious recipe! Love having a good pesto recipe in my back pocket! :)
Neli Howard says
Oh it’s gorgeously green…it should be called Emerald City Pesto!
Thank you so much for the recipe!
Katherine Hackworthy says
You're absolutely right, you can't beat homemade pesto. The flavours are so much better and delicious. Ideal for a quick and easy mid-week meal. I can't stand wasting any fresh herbs, so this is a great way of using them up.
Nicolas Hortense says
Love how you let the readers decide what herb they want to use. To allow them to personalise it a bit! (: