Three-Herb Pesto Recipe

Three-Herb Pesto Recipe

  • 2/3 cup firmly packed fresh basil leaves
  • 2/3 cup firmly packed fresh mint leaves
  • 2/3 cup firmly packed fresh parsley leaves
  • 1/3 cup pine nuts
  • 1/3 cup freshly grated Parmesan cheese
  • 2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1 tablespoon balsamic vinegar, or to taste
  1. In a blender or food processor purée all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
  2. Let pesto come to room temperature before using. Makes about 1 cup.
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