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Mixed-Herb Pesto

Yield 3/4 cup (serving size: 1 tablespoon)

Ingredients

  • 2 tablespoons pine nuts, toasted
  • 2 large garlic cloves
  • 2 cups torn spinach
  • 3/4 cup fresh flat-leaf parsley leaves
  • 1/2 cup arugula leaves
  • 1/2 cup fresh oregano leaves
  • 1/4 cup fresh thyme leaves
  • 1/4 cup minced fresh chives
  • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon salt
  • 3 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 53
  • caloriesfromfat 82 %
  • fat 4.8 g
  • satfat 0.9 g
  • monofat 2.9 g
  • polyfat 0.7 g
  • protein 1.6 g
  • carbohydrate 2.1 g
  • fiber 1 g
  • cholesterol 1 mg
  • iron 1.3 mg
  • sodium 83 mg
  • calcium 55 mg

How to Make It

  1. Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add spinach and next 7 ingredients (spinach through salt); process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended. Spoon into a zip-top heavy-duty plastic bag; store in refrigerator.