Heart Healthy from WakeMed Heart Center

Fresh Herb Pesto

September 26, 2012 |
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Recipe courtesy of Chef Joseph Fasy
as seen on episode “State Farmers Market“, season 2

  • 1 large bunch of fresh herbs, leaves only, washed and dried (basil, parsley, mint, oregano, tarragon or a medley of your choice)
  • 
4 medium cloves of garlic
  • ¼ cup of nuts (pine-nuts, walnuts, pistachios, pecans, hazelnuts or almonds)
  • 
roughly 3/4 cup, loosely packed and freshly grated Parmesan, Asiago, or Romano cheese
  • 3-4 tablespoons of extra-virgin olive oil
  • Pinch of sea salt and freshly ground black pepper to taste

Method One:

  • Using a food processor:
  • Pulse nuts lightly, one or two small bursts
  • Add herbs and pulse lightly again
  • Add garlic and process until a chunky consistency is reached
  • Turn processor on and drizzle in olive oil adding more if necessary
  • Remove pesto from machine and fold in Parmesan, sea salt and black pepper

Method Two:

  • Using a very sharp mezzaluna or chef’s knife: Start chopping the garlic along with about 1/3 of the basil leaves.
  • Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop again.
  • Add about half the pine nuts, mince.
  • Add the rest of the pine nuts, mince.
  • Add half of the Parmesan, mince.
  • Add the rest of the Parmesan, and mince.
  • The mince should be very fine, transfer to a mixing bowl and add olive oil, sea salt and black pepper to taste.

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