Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 3/4 cup
Ingredients
1
cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1
/2 cup packed fresh basil leaves, washed well and spun dry
1
tablespoon fresh thyme leaves
1
tablespoon fresh rosemary leaves
1
tablespoon fresh tarragon leaves
1
/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1
/3 cup olive oil
1
/4 cups walnuts, toasted golden brown and cooled
1
tablespoon balsamic vinegar
Need to make a substitution?
Preparation
In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)