Mixed Herb Pesto

Categories: Marinades, Salsa
Yield: 1 Servings

1 c Packed fresh flat-leafed
-parsley leaves; washed well
-and
; spun dry
1/2 c Packed fresh basil leaves;
-washed well and
; spun dry
1 tb Fresh thyme leaves
1 tb Fresh rosemary leaves
1 tb Fresh tarragon leaves
1/2 c Freshly grated parmesan
1/3 c Olive oil
1/4 c Walnuts; toasted golden
; brown and cooled
1 tb Balsamic vinegar

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.

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 on Jul 5, 1998

Posted to MM-Recipes Digest by Judith Barnett on
Aug 24, 1999

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