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
Metric Conversion
Stages of cooking
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Blend garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.
