Green Goddess Pesto
Explore the world of pesto beyond classic basil with my incredibly zesty Green Goddess pesto ~ toss it with pasta, or use as a dip for bread, veggies, and fries!
Servings: 1 cup
Equipment
- food processor or blender
Ingredients
- 1 clove garlic, peeled
- 1 cup parsley, packed
- 1/2 cup tarragon, packed
- 1/2 cup fresh dill, packed
- 1/2 cup fresh basil leaves, packed
- 1/4 cup snipped chives
- 2 Tbsp fresh lemon juice
- 2 anchovies
- 1 tsp coarse salt
- 1/3 cup olive oil, plus more as needed to loosen the pesto
Instructions
- Load your food processor with the garlic, herbs, lemon juice, anchovies, salt, and 1/3 cup olive oil. Pulse/process until smooth, scraping down the sides of the bowl to get everything evenly incorporated.
- Taste to adjust any of the ingredients, and process in more oil if you want to thin your pesto.
- Transfer to an airtight jar, and top with a thin layer of olive oil. Cover and refrigerate. The pesto will last up to a week or more in your fridge.
Notes
Classic Italian basil pesto contains pine nuts (or walnuts) and ages cheese. You can certainly add those if you like. I'd add 1/3 cup nuts and 1/3 cup cheese. You will probably need more olive oil to thin your pesto as well.
Nutrition
Serving: 1 Tbp · Calories: 48 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 0.3 mg · Sodium: 150 mg · Potassium: 87 mg · Fiber: 0.3 g · Sugar: 0.1 g · Vitamin A: 536 IU · Vitamin C: 8 mg · Calcium: 29 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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