Herb Pesto

In the IPC Kitchen, pesto is used quite frequently to flavor just about everything we serve for lunch. Traditionally, a mortar and pestle were used to crush fresh basil leaves, garlic, pine nuts, cheese, and olive oil. However, with the use of a food processor, you can easily prepare a delicious pesto with unlimited variations.

Here are some samples of food we prepare using herb pesto:

Pesto chicken and shrimp pizzas


Pesto chicken breast for sandwiches or to top on salads


Pesto added to remoulade for fried green tomatoes

To achieve creamy texture, process fresh herbs, kosher salt first, then add pine nuts, and olive oil.

Add a little mayo, sour cream, and prepared horseradish and you have fantastic sauce for sandwiches.

Fried green tomato BLT with pesto aioli.

Orzo salad mixed with pesto and fresh vegetables

Pesto Crusted Pork Loin

And pesto quiche


Pesto can be made and frozen in ice cube trays for easy use.

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Herb Pesto

Makes 1 Cup

2 cups packed fresh herbs such as basil, cilantro, Italian parsley, or combination of these herbs

1 teaspoon kosher salt
2 cloves garlic
1/4 cup pine nuts
1/2 cup extra-virgin olive oil, extra if freezing
1/2 cup finely grated Parmesan or your favorite hard cheese

Freshly ground black pepper and extra salt, to taste

Combine the herb and kosher salt in a food processor and pulse until coarsely chopped. Add garlic, pine nuts and process a few quick pulses. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with pepper and extra salt if needed.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container or ice cube tray; drizzle a little oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Note: Try adding parsley to your basil pesto to give it a vibrant green color