15 minutes
A vibrant and fresh herb pesto featuring parsley, tarragon, chives, dill, pine nuts, and Parmigiano-Reggiano.
Fresh Flat-Leaf Parsley Leaves, lightly packed
cups
Fresh Tarragon Leaves, lightly packed
cups
Fresh Chive Lengths, cut into 1-inch (2.5 cm) pieces, lightly packed
cups
Fresh Dill Fronds, lightly packed
cups
cups
teaspoons
Lemon Zest, finely grated and lightly packed
teaspoons
Unsalted Butter, at room temperature
tablespoons
1. Combine Herbs and Nuts
Combine the parsley, tarragon, chives, dill, pine nuts, kosher salt, and lemon zest in a food processor. Pulse until you achieve a coarse purée texture.
2. Add Olive Oil
With the motor running, slowly pour the fruity extra-virgin olive oil through the feed tube of the processor until fully blended and the mixture has a consistent texture.
3. Incorporate Butter and Cheese
Add the room-temperature unsalted butter and grated Parmigiano-Reggiano cheese to the processor. Pulse for just a second or two to mix.
4. Store Pesto
Transfer the finished pesto to a small bowl, pressing plastic wrap directly onto its surface to prevent oxidation. Refrigerate if not using immediately.
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