Pasta with Three-Herb Pesto

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 21%
  • Fat: 8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 11g
  • Carbohydrate: 55.6g
  • Fiber: 3.4g
  • Cholesterol: 1mg
  • Iron: 3.5mg
  • Sodium: 123mg
  • Calcium: 79mg


  • 3 cups fresh basil leaves
  • 1/2 cup fresh parsley sprigs
  • 1/4 cup fresh oregano leaves
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon grated fresh Parmesan cheese
  • 1/4 teaspoon salt
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 8 cups mixed hot cooked pasta (such as farfalle, penne, and shells)


  1. Place first 7 ingredients in a food processor; process until smooth. With processor on, slowly pour oil through food chute; process until well-blended. Toss with pasta.
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