Man-oh-man is this stuff good!!!! I could eat it by the spoonful. (Errr, maybe I did!!) Herbs de Provence is one of my favorite flavors, so I decided to pump up some pesto with it.
I made a few more swaps to classic pesto and used roasted, salted almonds instead of pine nuts and an arugula and spinach blend in place of all the basil to save some money. The pecorino is key – it adds so much flavor!
Other than having to clean the food processor afterwards, this recipe couldn’t be easier. Just process your first ingredients and then drizzle the oil in until it’s all combined.
There is so much bright flavor for spring, and you could put this on anything – sandwiches, eggs, salads, crackers.
Herbs de Provence Pesto
Ingredients
- 1 cup basil
- 2 cups arugula spinach or other green
- 4 tbsp Herbs de Provence
- 3 ounces pecorino romano
- 1/2 cup roasted salted almonds
- 1/3 cup olive oil
Instructions
- Combine all pesto ingredients in a food processor and pulse until all chopped, about 1 minute.
- Add olive oil with processor on and process until well blended.
- Store in an air-tight container or serve immediately.
Stay tuned tomorrow for a kale pasta salad recipe that features this pesto!
Mel says
This looks epic! The roasted almonds is a fun change from the usual pine nuts : )
One question, you say to use ‘4 tbsp’ of herbes de provence in this. That seems like a lot? Do you mean teaspoons? Just checking before I try this out myself!
Can’t wait for the pasta salad recipe!
KathEats says
Yup it was 4 tbsp! I wanted all that flavor packed in. Turned out great.
Hannah at Home says
Love the new layout!
Louise RD says
Looking to use up my soon-to-be-expired Herbes of Provence …..perfect, thanks!
Hillary says
yummmy, and i love the updates site design!
Jordan says
Oooh, this looks so good! I love a good pesto, and this seems like a really unique flavor to give a try. Thanks for sharing this recipe!
Lori says
I most always switch up the “usual” pesto recipe, mainly because I make so much of it when the basil starts coming in and pine nuts are nose bleed expensive 😉 I like to make it with salted cashews as well.
Take care,
Lori
Jess @ Fashion By Committee says
That looks delicious!!! I always forget that pesto doesn’t have to be basil/pine nuts. Question though: do the almonds make it taste very almond-y, or do they just give it that subtle nutty flavor that pine nuts do?
KathEats says
It’s subtle – not too much like almond butter or anything
Sam @ Barrister's Beet says
That looks so good! Isn’t cleaning a food processor the most annoying process!? At least it makes something delicious : )
leatitia says
I guess cleaning it RIGHT after makes it easier? Once it dries…grrrr. 🙂
Jess @ Fashion By Committee says
Oh perfect, thank you!
Chelsea says
I love pesto–it’s so versatile! And since Herbs de Provence is another one of my favorites, this seems like a great combo.
leatitia says
Cute blog design!! I had to CTRL+F5 to see it though 🙂
The recipe is great, so simple and yet sophisticated. I’m loving the frequent updates these days. I’m back to checking your blog everyday. Have a great weekend!