Tagliatelle with garden herb pesto

When we moved into our house, one of the first things we did in the garden was to remove a huge, ugly shrub and replace it with a beautiful, fragrant herb garden. It looks gorgeous, smells divine, and is a handy source of seasoning and recipe inspiration! I’ve even grown my own camomile flowers for tea! If you have even a little bit of space to give over to herbs, I heartily recommend it.

We also have a small vegetable plot, and it is starting to reward us with a delicious array of fresh vegetables. We had picked some fine beans, and the first baby corn of the year, and I wanted to make something simple to go with them – it seemed a shame to bury them in something complex, or overpower them with other flavours. Then my eyes alighted on the herb garden. Bingo!

I gathered a selection of herbs and whizzed them up into this delicious garden herb pesto. We had it on tagliatelle, but I think it would make a great dressing for new potatoes, or even as a dip/spread with breadsticks or crackers. With our garden-fresh vegetables it made a delightfully summery meal. 

I’m afraid the ingredients list for this pesto is a bit vague. Grab a handful of mixed fresh herbs and see what happens! I used variable amounts of marjoram, chives, rosemary, fennel, sage and parsley, and threw in a few flowers that I’d snipped off the basil. There were a few chive flowers too, that made a very pretty (and tasty) garnish. As long as you have a good mixture, I think you’ll get a delicious result. Different every time!

garden herbs

A selection of fresh herbs from the garden, including sage, marjoram, chives, rosemary, parsley, fennel & basil flowers.

We usually have spaghetti or short pasta, but I thought that tagliatelle seemed just right as a conduit for this delicious pesto. DH agreed with me, and in an unprompted comment, so it must be true! (To be honest, I would have gone with an even wider noodle, something like pappardelle, but I couldn’t find any…) 

Whizz this up, and enjoy. We stretched it between the three of us, but it really only makes enough pesto for two adult servings.

Tagliatelle with garden herb pesto (and a chive flower garnish).

Tagliatelle with garden herb pesto (and a chive flower garnish).

Tagliatelle with garden herb pesto
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
444 calories
54 g
8 g
24 g
14 g
6 g
126 g
161 g
2 g
0 g
16 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 444
Calories from Fat 210
% Daily Value *
Total Fat 24g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 8mg
Sodium 161mg
Total Carbohydrates 54g
Dietary Fiber 20g
Sugars 2g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 120-150g tagliatelle
  2. 20g mixed garden herbs - e.g. marjoram, chives, rosemary, fennel, sage, parsley, basil
  3. 10g pine nuts
  4. 1 small clove garlic (or half a large one)
  5. 15g grated hard cheese (parmesan or similar)
  6. 2 tbsp good olive oil
  7. Pinch sea salt
  8. Pinch of ground black pepper
  1. Cook the tagliatelle in a large pan of boiling water, according to the packet instructions - ours took 10 minutes.
  2. Meanwhile, wash the herbs and strip the leaves from any tough or woody stems. Place the leaves, pine nuts, garlic, cheese, olive oil and seasonings into a blender or mini-chopper and process for several minutes until smooth. Scrape down the sides of the bowl occasionally to make sure everything is well combined.
  3. When the pasta has cooked, add 1-2 tbsp of the cooking water to the pesto and blend again to combine.
  4. Drain the tagliatelle, toss with the pesto, and serve.
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