Summer Herb Pesto

Summer Herb Pesto

14
thislittlepiggy 0

"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. Pesto can also be frozen and stored for up to one month. "

Ingredients

10 m {{adjustedServings}} servings 172 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

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

14
  1. 20 Ratings

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Loved it! I too subbed because of what I had available. Used several types of basil, more parsley, and the spinach. I used half toasted pine nuts, half toasted sunflower seeds. I thought the oil...

Enjoyed this recipe! Of course made a few changes to compensate for what was available in our garden. Had to omit the oregano because ours chose not to grow this year, however, we did have sever...

SOOOOOO good! Everytime I watch Free Willy 2 I make this to share with friends...just like in the movie when Randolph (August Shellenberg) and Jesse make Pesto to cheer up thier sick killer whal...