Classic French herbs come together to create this flavorful pesto. Perfect on top of fish, chicken, or vegetables.
1 ounce Parmigiano-Reggiano, cut into ½-inch cubes
2 garlic cloves, peeled
3 tablespoons pine nuts, lightly toasted
2 cups tightly packed parsley leaves
½ cup tightly packed chervil leaves
½ cup tightly packed tarragon leaves
½ cup tightly packed torn chives
¼ teaspoon kosher or sea salt
¾ cup extra-virgin olive oil
No nutrition information available
- Add the cheese, garlic, and pine nuts to the work bowl fitted with the metal chopping blade. Process until roughly chopped, about 10 seconds. Add the herbs and salt; chop using 10 to 15 pulses. With the machine running, add the olive oil in a slow, steady stream through the feed tube, processing until combined and emulsified, about 1 minute. Scrape down the sides of the work bowl. For a thinner consistency, process with additional oil or water.
- Transfer to a glass jar or airtight container; tap to remove air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen for up to 2 months.