Mixed herb pesto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Packed fresh flat-leafed parsley leaves; washed well and |
| ; spun dry | ||
| ½ | 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 |
| ½ | cup | Freshly grated parmesan |
| ⅓ | cup | Olive oil |
| ¼ | cup | Walnuts; toasted golden |
| ; brown and cooled | ||
| 1 | tablespoon | Balsamic vinegar |
Directions
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.)
Makes about ¾ cup.
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/29/98 Recipe by: Gourmet magazine August 1995 Posted to Recipelu Digest1840 by Barb at PK <abprice@...> on Jul 5, 1998 Posted to MM-Recipes Digest by Judith Barnett <pooh4jvn@...> on Aug 24, 1999