Mixed Herb Pesto
9 ingredients
5 steps
Ingredients
- 1 cup fresh packed parsley
- 12 cup fresh packed basil
- 1 tablespoon fresh rosemary leaf
- 1 tablespoon fresh tarragon leaves
- 13 cup olive oil, preferably extra virgin
- 12 cup freshly grated parmesan cheese
- 14 cup walnuts, toasted and cooled
- 1 garlic clove, mashed with 1/2 tsp salt
- 1 tablespoon balsamic vinegar
Directions
-
1In a food processor combine above ingredients with salt and pepper to taste until smooth.
-
2Pesto Cubes can be stored in refrigerator or in freezer.
-
3Pour thin layer of oil over top of pesto to keep fresh looking.
-
4Transfer to ice cube trays.
-
5Freeze for up to 3 months.
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