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Harvest Pesto

Pesto is a long-time favorite with pasta, but you’ll be delighted at this pesto’s pairing with summer’s grilled seafood.

Ingredients:

• 3/4 cup packed fresh basil leaves
• 1/4 cup packed parsley leaves
• 1/4 cup packed fresh spinach leaves
• 1/2 Tbsp. assorted fresh herbs such as marjoram, oregano, tarragon or thyme
• 3 cloves garlic, minced or pressed
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup (2 oz.) pine nuts, lightly toasted, or a mixture of pine nuts or walnuts
• 1/2 cup olive oil
• 1 tsp. salt, more or less to taste
• 1/4 tsp. dried red pepper flakes

Cooking Instructions:

Coarsely chop the basil, parsley, spinach and herbs. Put them in a food processor with the remaining ingredients and pulse on and off until the mixture is finely chopped and well combined.

Store refrigerated in an airtight container for 1 week, or freeze for up to 6 months.

Servings per recipe: 24 1-Tablespoon Servings

Cal. 73 / Total Fat 7g / Sat. Fat 1g / Chol. .2mg / Sdm. 149mg / Carbo. 1g / Prot. 2g / Om-3 0g