Name: Mixed Herb Pesto
Yield: Makes about 3/4 cup
Ingredients: 1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry; 1/2 cup packed fresh basil leaves, washed well and spun dry; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh rosemary leaves; 1 tablespoon fresh tarragon leaves; 1/2 cup freshly grated Parmesan (about 1 1/2 ounces); 1/3 cup olive oil; 1/4 cups walnuts, toasted golden brown and cooled; 1 tablespoon balsamic vinegar

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 3/4 cup

Ingredients

1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry

1/2 cup packed fresh basil leaves, washed well and spun dry

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary leaves

1 tablespoon fresh tarragon leaves

1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

1/3 cup olive oil

1/4 cups walnuts, toasted golden brown and cooled

1 tablespoon balsamic vinegar

Preparation

In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

TagsSauce Basil Herbs & Spices Thyme Parsley Dinner Gluten Free Vegetarian Make Ahead Easy No-Cook Food Processor Gourmet

Recipe notes

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