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Summer Herb Pesto

4

10 min

Summer Herb Pesto

Summer Herb Pesto Photo 1

Time

10 min

Serving

12 persons

Calories

172

Rating

4.00★ (24)

Cuisine

Author: Victoria Buriak
A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich, or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. It can also be frozen and stored for up to a month.

Ingredients

  • garlic cloves: 2 piece (minced)
  • basil leaves: 1 cup (fresh)
  • flat-leaf parsley leaves: 1 cup (fresh)
  • spinach leaves: 1 cup (fresh)
  • fresh oregano: 0.5 cup (chopped)
  • pine nuts: 0.5 cup (toasted)
  • Parmesan cheese: 0.5 cup (grated)
  • pinch salt and freshly ground black pepper: 1 piece (to taste)
  • olive oil: 0.75 cup

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Stages of cooking

Summer Herb Pesto Photo 21
  1. Blend garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.
    Summer Herb Pesto Photo 2

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