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Mixed Herb Pesto
Pesto, Herbs, Dips, Pastas. basil, pine nuts

Mixed Herb Pesto

This pesto will stay fresh for up to a week in the refrigerator and can be used as a dip, on sandwiches or on pasta.

Ingredients:
2 tablespoons pine nuts, toasted
2 large cloves garlic
1 ½ cups fresh flat leaf parsley
1 cup mixed fresh herbs (mint, basil, dill, oregano, or thyme)
¼ cup freshly grated Parmesan cheese
1/3 cup extra virgin olive oil
¼ teaspoon salt

Process:
  1. Put all ingredients except oil in food processor. Begin to pulse.
  2. With processor on, slowly pour oil through food chute. Process until well blended.
  3. Spoon into an airtight container. Store in refrigerator for up to one week or freeze.
 
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Featured Links:

Dr. Alan Greene, MD, FDAA
author, Raising Baby Greene
Dr. Sandy Newmark
Center for Pediatric Integrative Medicine (Tucson, AZ)
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