If you love herbs de provence, try incorporating the dried herbs into this simple herbs de provence pesto recipe that you can use in a variety of ways!
Herbs De Provence Pesto
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 in this herbs de provence recipe.
What is Herbs De Provence?
Herbs de Provence is an herb blend originating from the Provence region of southeastern France. This aromatic mixture is often recognized by the inclusion of dried lavender, which adds a unique floral note. The exact recipe may vary from one producer or cook to another, so you might encounter variations that include other herbs or spices such as fennel, tarragon, or bay leaves.
The specific herbs used in herbes de Provence can vary, but they typically include a combination of the following:
- Thyme
- Rosemary
- Savory
- Marjoram
- Oregano
- Basil
- Lavender flowers (in small amounts)
Pesto Ingredients
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!
Instructions
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.
Ways To Use This Pesto
You could put this on anything – sandwiches, eggs, salads, crackers. Here are some other ideas:
- Sandwich Spread: Spread pesto on sandwiches or wraps to add a burst of flavor. It pairs well with ingredients like grilled chicken, turkey, fresh mozzarella, or roasted vegetables.
- Salad Dressing: Mix pesto with olive oil or balsamic vinegar to create a flavorful salad dressing. Drizzle it over your favorite greens or use it as a marinade for grilled vegetables.
- Stuffed Chicken: Spread pesto inside chicken breasts before cooking. Since herbs de Provence is often used with roasted chicken, this is a combo made in heaven!
- Dip: Mix pesto with Greek yogurt or sour cream to create a flavorful dip for chips, crackers, or fresh vegetables.
- Pesto Butter: Mix softened butter with pesto to create a flavorful compound butter that can be used to top grilled steak, corn on the cob, or baked potatoes.
- Breakfast: Add a dollop of pesto to scrambled eggs, omelets, or breakfast sandwiches.
Check out the salad recipes below too!
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.
Salad Recipes With Pesto
One of my favorite ways to use pesto is massaged into kale!
Here are a few of my favorite pesto kale salad recipes:
Easy Pesto Kale Salad
Massaged tuscan kale with pine nuts, feta and pesto.
Tuscan Pesto Kale Salad with Chicken
This kale salad is made with Tuscan kale massaged with pesto and topped with chicken, blue cheese, and parmesan. It made a quick lunch and will hold up in the fridge for a second meal.
Pasta Salad with Kale and Pesto
This is a fast and easy summer meal that packs in the leafy greens! Use homemade pesto if you have it, or keep it simple with your favorite jarred pesto. Finish with a sprinkle of parmesan.
If you love pesto, try this Cilantro Pesto Recipe!
If you love Herbs de Provence, try this Bedazzled Goat Cheese recipe!
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!