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Herb Garden Pesto

Yield: Serves 16. Each serving: 2 tablespoons



1 cup washed fresh parsley leaves
3/4 cup washed fresh basil leaves
1/2 cup washed fresh spinach leaves
1/4 cup washed fresh oregano leaves
1/2 cup olive oil
1 tsp minced garlic
1/2 cup Grated Parmesan cheese

Place all ingredients in a blender or food processor and process until very fine.

Store it in the refrigerator for up to a week or in small squares in the freezer for up to 6 months.

Use this pesto as a spread or add to brown rice, pasta, soup and mashed potato dishes. It can also be used as a bread spread.