Herb Garden Pesto

(from kintyre’s recipe box)

Source: RS handout

Categories: not tried, sauce

Ingredients

  • 1 cup parsley leaves, washed, fresh
  • 3/4 cup basil leaves, washed, fresh
  • 1/2 cup frozen spinach
  • 1/4 cup oregano leaves, washed, fresh
  • 1/2 to 1 cup olive oil
  • 1 to 2 teaspoons minced garlic
  • 1/2 cup grated Parmesan cheese
  • Pine nuts (optional)

Directions

  1. Place all ingredients in blender and process until very fine.

  2. Store it in the refrigerator for a week or in small squares in the freezer for up to 6 months.

  3. Use this pesto as a spread or in brown rice, pasta, soup, vegetables, and mashed potato dishes.

  4. Excellent as a bread spread (pesto mayonnaise)

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