Mixed-herb pesto

Yield: 12 Servings

Measure Ingredient
2 tablespoons Pine nuts -- toasted
2 larges Garlic cloves
2 cups Torn spinach
¾ cup Fresh flat-leaf parsley
\N \N Leaves
½ cup Arugula leaves
½ cup Fresh oregano leaves
¼ cup Fresh thyme leaves
¼ cup Minced fresh chives
2 tablespoons Grated fresh Parmesan cheese
\N \N (1/2 ounce)
¼ teaspoon Salt
3 tablespoons Extra-virgin olive oil

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add spinach and next 7 ingredients (spinach through salt); process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended. Yield: ¾ cup (serving size: 1 tablespoon).

Recipe By : Cooking Light, Sept. 1995, page 104 From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (

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