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Harvest Pesto

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, E
    MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3/4 cup 30g / 1.1oz Fresh basil leaves - (packed)

    2. 1/4 cup 10g / 0.4oz Parsley leaves - (packed)

    3. 1/4 cup 10g / 0.4oz Spinach leaves - (packed)

    4. 1/2 tablespoon 7 1/2ml Assorted fresh herbs, such as

    5. Marjoram, oregano, tarragon or thyme

    6. 3 Garlic cloves - minced or pressed

    7. 3/4 cup 109g / 3.8oz Freshly-grated Parmesan cheese

    8. 1/2 cup 118ml Pine nuts - (2 oz) - lightly toasted

    9. (or a mixture of pine nuts and walnuts)

    10. 1/2 cup 118ml Olive oil

    11. Salt - to taste

    12. 1/4 teaspoon 1 1/3ml Dried red pepper flakes

    Instructions Jump to Ingredients ↑

    1. Coarsely chop the basil, parsley, spinach and herbs. Put them in a food processor with the remaining ingredients and pulse on and off until the mixture is finely chopped and well combined.

    2. Store refrigerated in an airtight container for 1 week, or freeze for up to 6 months.

    3. This recipe yields about 1 1/2 cups.

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