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Fresh Herb Pesto

Fresh Herb Pesto

Fresh Herb Pesto contains no cheese, no nuts, just fresh herb flavor that goes on everything! Really, everything.
4.50 from 2 votes
Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes
Course Sauces, Dressings & Condiments
Cuisine American
Servings 1 cup
Calories 105 kcal


  • 3 cloves garlic
  • 1 tablespoon Dijon mustard
  • 2 anchovy fillets packed in oil, drained
  • ¼ cup capers
  • 1 - 2 Serrano peppers seeded if desired, sliced ( remember to check your heat factor before you add them)
  • 2 bunches of Italian parsley cleaned and trimmed, some stems are fine
  • 2 bunches of cilantro cleaned and trimmed, some stems are fine
  • cup fresh lemon juice or to taste
  • ½ to ⅔ cup of a good fruity extra virgin olive oil
  • Dash of salt and pepper to taste


  • If making in a food processor: Place the garlic, mustard, anchovies, capers, and peppers into the work bowl, puree until smooth. 
  • Add the parsley, cilantro, and lemon juice, puree while slowly adding the olive oil through the chute. Process until smooth.
  • If using a handy dandy Kitchenaid or other Blender: Place all of the ingredients into the blender in the order listed. Turn on the blender to a low speed, using a taper, tap the greens into the blades as you slowly turn the speed up to medium. Process until smooth. 


Let this pesto sit for about 1 hour to allow the flavors to blend.
Refrigerate leftover pest by covering the top with a layer of olive oil, cover tightly. Bring to room temperature before using it. Can be stored for about 3 - 4 days.


Serving: 1gSodium: 212mgFiber: 1gCholesterol: 1mgCalories: 105kcalPolyunsaturated Fat: 9gSaturated Fat: 1gFat: 11gProtein: 1gCarbohydrates: 1g
Keyword fresh herb pesto no nuts, no dairy no nut pesto, no dairy pesto
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