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Mixed-Herb Pesto

Mixed-Herb Pesto

Cooking Light SEPTEMBER 1995

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 82%
  • Fat: 4.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.6g
  • Carbohydrate: 2.1g
  • Fiber: 1g
  • Cholesterol: 1mg
  • Iron: 1.3mg
  • Sodium: 83mg
  • Calcium: 55mg
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Mixed-Herb Pesto Recipe

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