Harvest Pesto

By á-170456

Ingredients

• 3/4 cup fresh basil leaves - (packed)
• 1/4 cup parsley leaves - (packed)
• 1/4 cup spinach leaves - (packed)
• 1/2 tablespoon assorted fresh herbs, such as
• marjoram, oregano, tarragon or thyme
• 3 garlic cloves minced or pressed
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 cup pine nuts - (2 oz) lightly toasted
• (or a mixture of pine nuts and walnuts)
• 1/2 cup olive oil
• Salt to taste
• 1/4 teaspoon dried red pepper flakes

Details

Servings 1

Preparation

Step 1

Coarsely chop the basil, parsley, spinach and herbs. Put them in a food processor with the remaining ingredients and pulse on and off until the mixture is finely chopped and well combined.

Store refrigerated in an airtight container for 1 week, or freeze for up to 6 months.

This recipe yields about 1 1/2 cups.