Mixed Herb Pesto
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Ingredients
- 2 cloves garlic, peeled
- 2 c. firmly packed fresh basil leaves (one medium bunch)
- 1/4 c. firmly packed parsley leaves
- 1 medium bunch of chives, chopped (1/3 c.)
- 1 T fresh thyme leaves
- 3 T pine nuts
- 1/2 c. olive oil
- 1/3 t. black pepper
- 1/2 c. freshly grated Parmesan cheese
Instructions
- While motor is running, add the garlic to a food processor, fitted with the metal blade. Process until pureed. Add the basil, parsley, chives, and thyme and process until finely chopped. Add the pine nuts and finely chop.
- With the motor running, slowly pour in the olive oil in a fine stream. Scrape down the sides of the bowl to blend the . Add the pepper.
- Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate the pesto in a tightly covered container until ready to use.
- Advanced Preparation: Can be prepared up to 1 week ahead through step 2 and refrigerated. Add the cheese just before serving.
- 2 cloves garlic, peeled
- 2 c. firmly packed fresh basil leaves (one medium bunch)
- 1/4 c. firmly packed parsley leaves
- 1 medium bunch of chives, chopped (1/3 c.)
- 1 T fresh thyme leaves
- 3 T pine nuts
- 1/2 c. olive oil
- 1/3 t. black pepper
- 1/2 c. freshly grated Parmesan cheese
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