Homemade Herb Pesto

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Homemade Herb Pesto


Great addition to any sandwich!


Cooking Time: 10
Recipes Makes: 4
Calories: 114
Carbs: 1
Fat: 13
Protein: 1

Ingredients Related Tips

1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
1/2 small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale (optional)
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
1/4 cup olive oil
salt and pepper to taste


Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).

(This makes a lot, but you will use it all for other things. I added more olive oil to make it back into a salad dressing.)

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