Fresh herb pesto

Making the pesto

Yield: 3 cups

2 garlic cloves, peeled and chopped

1 cup. fresh basil leaves, washed

1 cup. fresh Italian parsley leaves, washed

1 cup. fresh spinach leaves, washed (or arugula greens)

1/3 cup. fresh oregano leaves, washed

½ cup. fresh mint leaves, washed

1/2 cup. toasted pine nuts

1/2 cup. grated Parmesan cheese

3/4 cup. olive oil

1 tsp. sea salt

1 tsp. white pepper, ground

  1. Combine all the ingredients and in a blender or food processor and purée until smooth.
  2. Keep refrigerate for up to 3 weeks.

Tips: Transfer the pesto into ice cube tray and place into the freezer until set. Pop out the frozen cube and keep frozen in a zip-lock bag until needed.