Mixed-Herb Pesto Recipe

Mixed-Herb Pesto Recipe

How To Make Mixed-Herb Pesto

This mixed herb-pesto recipe adds a flavorful twist on the classic mix with its combination of basil, mint, and pecorino romano cheese.

Preparation: 30 minutes
Total: 30 minutes



  • 2clovesgarlic
  • 8cupsbasil leaves
  • 2cupsflat leaf parsley leaves
  • 1cupmint leaves
  • 1cupnuts,roasted
  • 3cupsextra virgin olive oil
  • 1stickunsalted butter
  • 1cuppecorino romano cheese,grated
  • salt,to taste


  1. In a food processor, chop the garlic. Add the basil, parsley, and mint and pulse until chopped. Add the nuts and oil and pulse until a smooth paste forms. Add the butter and cheese and pulse until incorporated. Season with salt.

  2. Spoon the pesto into 5 1-cup canning jars or airtight plastic containers. Tap lightly on a flat surface to release any air bubbles.

  3. Pour ½-inch of olive oil on top of the pesto. Seal the jars and refrigerate for up to 2 months or freeze for up to 6 months.


  • Calories: 1599.92kcal
  • Fat: 169.71g
  • Saturated Fat: 36.00g
  • Trans Fat: 0.74g
  • Monounsaturated Fat: 110.09g
  • Polyunsaturated Fat: 17.69g
  • Carbohydrates: 12.39g
  • Fiber: 5.14g
  • Sugar: 0.54g
  • Protein: 15.93g
  • Cholesterol: 76.05mg
  • Sodium: 669.37mg
  • Calcium: 446.52mg
  • Potassium: 527.65mg
  • Iron: 6.84mg
  • Vitamin A: 419.65µg
  • Vitamin C: 41.74mg
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