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Pesto with Summer Herbs

Recipe from the July 2011 Newsletter

Serves 4


    • 2 garlic cloves, minced
    • 1 cup fresh basil leaves
    • 1 cup fresh flat-leaf parsley leaves
    • 1 cup fresh spinach leaves
    • 1/2 cup chopped fresh oregano
    • 1/2 cup toasted pine nuts
    • 1/2 cup grated Parmesan cheese
    • 1 pinch salt and freshly ground black pepper to taste
    • 3/4 cup olive oil


    Blend the garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

    Serve over pasta, on french or garlic bread, or serve as a vegetable dip.

    Store refrigerated in an airtight container for up to a week.

    July 2010 Newsletter

    Be sure to check the Cook'n Recipe Archive for more recipes.

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Be sure to check the Cook'n Recipe Archive for more recipes.
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