Love how you twisted the traditional but it still looks the same; going to try this recipe with the lemon thyme I have growing. Thanks!

You got me hooked on coriander with the Red Fruit Salad so now I am excited to give this pesto a try. As for the other recipes from QUITOKEETO…I made the Tomato Buttermilk Dressing and used it to top our chopped salad last night…it was spectacular {it was also superb on my egg this morning}! We have been enjoying the Honeydew so much…it brings back memories of childhood summers on my Grandparents’ farm in St. Pacome, Quebec {a jar always sat on the kitchen table}. I will be making the Honeydew Butter this weekend. Thank you for all of these wonderful treasures.

what a great idea to use more than one herb. and i love the mortar and pestle! just beautiful.

Yay–no pine nuts! Ever since I got a case of “pine mouth” (yup, it’s in the literature) from a batch of Chinese pine nuts, I can’t eat most pestos. Everything tasted metallic for a week, yuck!

This looks really fresh and lovely, and then I read “Arugula”… *sigh*
I think I’ll make my own version with flat leaf parsley 😀
We’re off for a two week sailing trip, and I have Jamie Olivers barbappa shaped shaker mortar in my tiny cupboard omboard, I’ll give this recipe a whack in it! Should be perfect with the fresh shrimps and crayfish we can buy straight of the boats along the swedish west-coast!

Before I start, I love the golden bracelet, your style is amazing 😉
I’ve been looking for a few nice twists on classic green pesto, I have never thought about integrating some coriander, though – even though it is, next to basil and oregano, one of my favourite herbs. I’m definitely gonna give this a try – sounds like something that might go nice with some goat cheese.

This looks wonderful! Any ideas for a vegan version? Some more almonds and some nutritional yeast? Would love to try but don’t want to lose the rich/sharpness of the cheese! p.s. do you think Quitokeeto will ever ship to the UK?

HS: Hi Hannah – you can certainly leave the cheese out…You could add some toasted bread crumbs at the last moment, and have a nice herby topping on your hands instead. Also, re: UK shipping – it’s definitely a possibility, we’re chatting with UPS about the logistics, it will likely be Canada first, and then potentially Australia & UK? We’re excited about it as well (although it’s more complicated than we thought!)…

This looks so amazing! I love experimenting with pestos! One of our favorite for “leftovers” is to make pesto with our radish leaves. Yum!!

Love the idea of using coriander seed, and have just learned about drying them when they’re still green. Doesn’t that sound like those would be great in this pesto? We’ve been riffing on Italian salsa verde lately — masses of mint, garlic scapes, garden alliums/chives, lemon balm/verbena, nasturtium capers and anchovies for a bit of umami punch.

HS: Fresh coriander seeds are in season right now and I’ve been using them in all sorts of things 🙂 So bright and zesty!

I will try this! This looks good and yummy!

I’ve been mixing up pesto with different herbs coming into their own in the garden. This combination will help with using up my *abundant* chives…thinking of maybe adding rosemary olive oil asiago with the romano.

If you weren’t a vegetarian, you would know how delicious this mix of herbs is drizzled across grilled chicken! Yes, I’m biting my tongue for writing such blasphemy! Seriously, this mix is one of my favorites used in all sorts of dishes, but I’ve never thought to make it into a pesto. Can’t wait to try it!

Wow, I adore pesto and your recipe sounds so wonderful! I will be making this as soon as I go to my farmer’s market.

Oh this pesto recipe looks so good , thanks for sharing.

Approx how much lemon zest would we use? a tablespoon?

Yum! Sounds like a delicious alternative to the classic pesto, which sometimes I find too basely. 🙂

I that really only 1/2 teaspoon! of oregano leaves? Seems very little with those other robust flavours. Very keen for this one! Thanks x

I nice blend of herbs etc. I especially like the Pecorino touch…and my sweet basil is flourishing right now. I’m going to try this.

Fresh and summery, sounds like the perfect pesto combination! Your white peach maple soda looks gorgeous, I added it to my recipe ideas list too! Thanks.

I love seeing fresh, complex flavored yet simple recipes like this one. I rely on simple pestos as they are one of my favorite flavor boosters for most everything from fish to pastas. It’s easy to get in a comfortable ‘rut’ when it comes to staples such as pesto so finding a new favorite like this one is such a treat.
XO

i love seeing your hands in the shot! those hands have made so much amazing food over the years. WOW. always and inspiration heidi, thank you.

Interesting! I’ve never made pesto with mortar & pestle. I usually just throw it all into a food processor… I like that this is much more intimate and so different than the typical basil, garlic, parmesan mix.

Fabulous and gawwwgeous. And the bracelets are pimp too.

HS: Thanks Bev, I picked them up in Jodphur, and they’ve been on ever since. I’ve tried to bring them in for the shop, but trying to communicate that I want these exact bangles, and then ensuring quality, conflict-free, etc….yeah,making my head explode. Might be a good excuse to go back though? 😉

Home made pesto is my favoride. I’ve tried like 10 different recipes and am always happy to try out a new one.

Totally random question: Where did you get the gorgeous dress you are wearing in the “wrapping cloth” photo?

HS: Hi jmbh – thanks! It’s a Sofie d’Hoore dress from a few years ago. Super easy and comfortable, I’ve nearly worn it to death.

Oh, this sounds lovely and so refreshing!

I have a huge bunch of fresh herbs that I got from the farmers market. This will be a great recipe to put the majority of them to use. On my blog I wrote about the health benefits of fresh herbs.

awesome recipe! love that you used 5 herbs!

It’s hard to beat a good pesto!

Oh-so-timely! I was just plotting pesto inspirations–Vietnamese with peanuts came to mind, and then this… Offbeat, as you say, but intriguing. Can’t wait to try it (and that peach soda too)!

I’ve always been a basil pesto lover, but ever since I’ve started making pesto with other herbs, I’ve fallen in love with it even more. It’s such a wonderful condiment that really elevates any vegetable dish. And with the abundance of seasonal herbs available, I will be trying your version, which I’m sure I’ll love.

Now I want pesto…. come on baby garden basils, grow babies, grow! Looks perfect, thank you 🙂

I love seeing fresh, complex flavored yet simple recipes like this one. I rely on simple pestos as they are one of my favorite flavor boosters for most everything from fish to pastas. It’s easy to get in a comfortable ‘rut’ when it comes to staples such as pesto so finding a new favorite like this one is such a treat.
XO

I happen to have some Pecorino cheese on hand for another recipe I made yesterday and I almost never buy it! It was meant to be that you posted this. It’s beautiful and perfect timing!

Sounds like summer!

This will become one of those staples with which I can fool people into thinking I know my way around a kitchen:) Thank you so much.

I love this twist on pesto. Just this afternoon while in our garden, I was noticing how the chives have gone wild with proliferation. I can’t wait to put them to good use, with this idea!