Mixed Herb Pesto

  • 2 cups packed fresh basil leaves, washed well and spun dry (2.5 ounces)
  • 1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh tarragon leaves
  • 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
  • 1/4 cup olive oil
  • 1/4 cup walnuts (heaping)
  • 2 tablespoon balsamic vinegar

Cook walnuts in a dry skillet on medium-high heat for 3 to 5 minutes, stirring frequently. Once walnuts are toasted golden brown, set aside to cool.

In a food processor blend together all ingredients with salt and pepper to taste until smooth.

Store pesto covered in the refrigerator. It will keep for up to one week. Serve pesto over gnocchi or your favorite pasta.

Makes about 1 1/4 cups.

Adapted from Gourmet, August 1995

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