- 3
- 15 mins
4/5
(2 Votes)
Ingredients
- 1/2 cup pine nuts, toasted
- 9 large cloves garlic
- 4 1/2 cups fresh flat-leaf parsley
- 3 cups mixed fresh herbs (mint, basil, dill, oregano, and/or thyme)
- 3/4 cup freshly grated Parmesan cheese
- 1 1/2 tsp salt
- 1 1/2 cups EVOO
Preparation
Step 1
In a food processor, combine pine nuts, garlic, parsley, herbs, cheese, and salt. Pulse a few times to chip and combine. With processor running, slowly pour oil through opening. Process until well blended. Spoon pesto into airtight container. Refrigerate up to 1 week or freeze up to 6 months.