Fresh herb 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
- Combine all the ingredients and in a blender or food processor and purée until smooth.
- 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.