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Les Marchés Publics de Montréal

Summertime Herb Pesto

All recipes |  Seasoning, Vegetarian dishes

Summertime Herb Pesto, Sauces et condiments
  • Suggestions:
  • Let your kids add the ingredients with you, they’ll be proud of themselves!
  • Feel free to vary the mix of herbs or greens, according to what’s in your fridge.
  • Coat and oven-roast your root vegetables with this pesto.
  • Mix it with mayonnaise and use it as a sandwich spread.
  • As a sauce, reserve 1 cup of cooking water from the pasta, to thin it, if desired.
  • Freeze some to have on hand for quick meals during the week!
  • Ingredients

    Serves : 4-6

    • Your choice of herbs or greens (Basil, parsley, coriander, mint, chives): 1L (4 cups)
    • Baby spinach, kale, mini-roquette: 500 mL (2 cups)
    • Chopped garlic: 1-2 cloves
    • Oil: 250 mL (1 cup)
    • Nuts: 60 mL (1/4 cup)
    • Lime (and/or lemon) juice and zest: 1
    • Grated Parmesan (or strong cheddar): 250 mL (1/2 cup)
    • Salt and pepper: to taste


    Clean the herbs and the lime well. Zest and juice the lime, set aside.

    1. Coarsely chop the herbs and garlic, then put it through a food processor or a hand blender.
    2. Slowly pour in the oil in a thin stream and emulsify it.
    3. Add the nuts, lime zest and juice. Mix until the texture is velvety.
    4. Add the Parmesan, salt and pepper. Correct seasoning if necessary.
    5. Coat your favourite pasta (cooked) with this delicious springtime pesto.

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