Summer Herb Pesto

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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 172 Calories

Ingredients

• ½ cup grated Parmesan cheese
• ¾ cup olive oil
• 1 cup fresh basil leaves
• 1 cup fresh spinach leaves
• 2 garlic cloves, minced
• 1 pinch salt and freshly ground black pepper to taste
• ½ cup toasted pine nuts
• ½ cup chopped fresh oregano
• 1 cup fresh flat-leaf parsley leaves

Recipe Instructions

Step 1

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