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Easy Three Herb Pesto

This pesto is super simple to make and you don't have to be precise on the measurements.  

Course Appetizer
Keyword basil, dill, parsley, pesto
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 250 ml jars


  • 2 cloves garlic
  • 1 bunch (approx. 2 cups) parsley leaves only, washed and dried
  • 1 bunch (approx. 2 cups) dill leaves only, washed and dried
  • 2 cups basil leaves only, washed and dried
  • 1/2 cup ground almonds (or other nut/seed of your choice)
  • 1/2 cup Parmesan cheese
  • salt
  • pepper
  • 1/2 cup olive oil


  1. Wash and dry herbs and pull leaves off the stems.  Discard stems.

  2. Run the food processor and drop the garlic through the feeder tube to mince.

  3. Add herbs, almonds, cheese, salt & pepper to food processor and run until it forms a paste. 

  4. Scrape down the sides of the bowl.  run the food processor again, adding olive oil through the feeder tube until desired consistency is achieved.

  5. Taste and adjust ingredients if necessary.

  6. Spoon and pack pesto into 250 ml jars, covering the tops with olive oil, to prevent browning. 

  7. Store in the freezer up to one year.