Summer Herb Pesto recipe

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Ingredients

2 garlic cloves, minced
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh spinach leaves
½ cup chopped fresh oregano
½ cup toasted pine nuts
½ cup grated Parmesan cheese
1 pinch salt and freshly ground black pepper to taste
¾ cup olive oil

Nutrition Info

172.3 calories
carbohydrate: 2 g
cholesterol: 2.9 mg
fat: 17.5 g
fiber: 0.5 g
protein: 3.1 g
saturatedFat: 2.9 g
servingSize: -
sodium: 56.6 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

Recipe Yield

1 1/2 cups

Recipe Note

A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich or as a dip for veggies. Pesto will keep stored in an 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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