Summer Herb Pesto


A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich, or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. It can also be frozen and stored for up to a month.

Prep Time:
10 mins
Total Time:
10 mins
1 1/2 cups


  • 2 garlic cloves, minced

  • 1 cup fresh basil leaves

  • 1 cup fresh flat-leaf parsley leaves

  • 1 cup fresh spinach leaves

  • ½ cup chopped fresh oregano

  • ½ cup toasted pine nuts

  • ½ cup grated Parmesan cheese

  • 1 pinch salt and freshly ground black pepper to taste

  • ¾ cup olive oil


  1. Blend garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

Nutrition Facts (per serving)

172 Calories
18g Fat
2g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 172
% Daily Value *
Total Fat 18g 22%
Saturated Fat 3g 15%
Cholesterol 3mg 1%
Sodium 57mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 3g
Vitamin C 10mg 50%
Calcium 67mg 5%
Iron 1mg 6%
Potassium 105mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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