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    Pesto- Mixed Herb Pesto

    List of Ingredients




    1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
    1/2 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
    1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
    1/3 cup olive oil
    1/4 cup walnuts, toasted golden brown and cooled
    1 tablespoon balsamic vinegar

    Recipe



    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 3/4 cup.
    From Gourmet August 1995
    Serving suggestion: With Linguine

 

 

 

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