Mixed-Herb Pesto

Recipe Ingredients

2 tablespoons	30ml	Pine nuts - toasted
2 tablespoons	30ml	Garlic cloves (large)
2 cups	474ml	Torn spinach
3/4 cup	30g / 1.1oz	Fresh flat-leaf parsley leaves
1/2 cup	20g / 0.7oz	Arugula leaves
1/2 cup	20g / 0.7oz	Fresh oregano leaves
1/4 cup	10g / 0.4oz	Fresh thyme leaves
1/4 cup	23g / 0.8oz	Minced fresh chives
2 tablespoons	30ml	Grated fresh parmesan cheese - (1/2 ounce)
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Extra-virgin olive oil

Recipe Instructions

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

Source:
Cooking Light, Sept. 1995, page 104

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