Herb Pesto

10 ingredients
5 steps

Ingredients

  • fresh basil cup loosely packed
  • fresh flat leaf parsley cup loosely packed
  • 3 tablespoons fresh oregano
  • 3 tablespoons fresh thyme
  • 1 tablespoon fresh rosemary chopped, up to 2
  • 3 tablespoons chopped walnuts coarsely
  • 2 tablespoons white miso
  • 1 cup extra-virgin olive oil
  • salt
  • freshly ground black pepper

Directions

  1. 1
    In food processor, combine basil, parsley, oregano, thyme, rosemary, walnuts and miso.
  2. 2
    Pulse until herbs are finely chopped.
  3. 3
    With motor running, drizzle in olive oil to form a thick, coarsely textured paste.
  4. 4
    Season with salt and pepper.
  5. 5
    Store pesto in an airtight container in the refrigerator for up 1 week or place in a freezer container and freeze for up to one month.

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