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
Share your thoughts and experiences with this Mixed-Herb Pesto Recipe in the Recipe Sharing forum section.

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!