Mixed Herb Pesto

By dette

Make this according to what's fresh in the garden, and what's at local farmer's markets.

Ingredients

• 1/2 c. pine nuts, toasted
• 9 large cloves garlic
• 4 1/2 c. fresh flat-leaf parsley
• 3 c. mixed fresh herbs ( mint, basil, dill, oregano, and/or thyme)
• 3/4 c. freshly grated Parmesan Cheese
• 1 1/2 tsp salt
• 1 1/2 c. extra-virgin olive oil

Preparation

Step 1

In processor combine pine nuts, garlic, parsely, herbs, cheese, and salt. Pulse a few times to chop and combine. With processor running, slowly pour oil through opening; Process until well blended. Spoon pesto into airtight container. Refrigerate iup to 1 week or freeze up to 6 months. Makes 2 1/2 cups