Three Herb Pesto

Yield:
about 1 1/2 cups
Level:
Easy
Ingredients
  • 2 garlic cloves, coarsely chopped
  • 1 cup firmly packed fresh basil leaves
  • 1 cup firmly packed fresh Italian parsley leaves
  • 1 cup firmly packed fresh mint leaves
  • 1/2 cup toasted pine nuts, cooled
  • 1/2 cup freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 3/4 cup olive oil
Directions
  • In a blender or food processor finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth. Pesto will keep stored in a airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.


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    Pesto

    Recipe courtesy of Ina Garten