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Mixed Herb Pesto

  • Yield: 1 1/4 cups


  • 1 1/2 cups fresh mint leaves
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh basil leaves
  • 1/4 cup chopped fresh chives
  • 2 tablespoons fresh oregano leaves
  • 1/2 cup walnuts, lightly toasted
  • 2 teaspoons minced garlic
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon finely grated lemon zest, plus 1 teaspoon freshly squeezed lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • Combine mint, parsley, basil, chives, and oregano in a food processor and process until finely chopped. Add walnuts, garlic, Parmesan, and lemon zest and pulse to combine. With the machine running, add oil in a steady stream. Add lemon juice, salt, and pepper, and pulse to combine. Transfer pesto to a nonreactive bowl and cover it with plastic wrap, pressing wrap so that it sits directly on top of pesto. Set aside until ready to use.
  • Cook's Note: The pesto sauce can be made up to 2 days in advance and refrigerated until ready to use. If you choose to make it ahead of time, cover the surface of the sauce with a thin film of olive oil to keep the sauce from darkening. Return it to room temperature before serving.

Recipe Details