Fresh Garden Pesto

  • Yield 16 servings

Pull out your best-quality extra-virgin olive oil and Parmigiano Reggiano or Pecorino Romano cheese to make this versatile pesto. Makes 2 cups.


4 cups whole basil leaves
1/4 cup whole oregano leaves
1/4 cup chopped chives or scallions
2 tablespoons whole mint leaves
2 garlic cloves, peeled
1 jalapeno pepper, seeded
2 tablespoons pine nuts
2 tablespoons walnuts
3 tablespoons low-fat ricotta cheese
2 tablespoons good quality Parmigiano Reggiano or Romano cheese
1/4 cup extra-virgin olive oil
Salt, to taste


  1. Puree all ingredients in a food processor fitted with the metal blade or blender for a few moments until smooth, creamy and bright green.



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