Recipes // Main Dish Pasta // Mixed Herb Pesto Pasta

Mixed Herb Pesto Pasta


By: Diane Henderiks

Serves 6


  • 1 cup loosely packed basil leaves
  • 1 cup loosely packed parsley leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves
  • 2 tablespoons of toasted pignoli nuts or your favorite toasted nuts
  • 1 clove garlic; crushed
  • 1 tablespoon freshly grated parmesan cheese
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 12 ounces of your favorite dried pasta


  1. Make the pesto: combine first 7 ingredients (basil through cheese) in food processor and process to paste-like consistency.
  2. Scrape down the sides and with blade running, drizzle in olive oil.
  3. Scrape down sides again and with blade running, drizzle in water to meet desired consistency. Remove from food processor, stir and set aside.
  4. Cook pasta according to package directions, drain and return to the pot.
  5. Add pesto to pasta and toss gently to combine.
  6. Sprinkle with freshly grated Parmesan cheese.
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