Give basil some buddies in this pesto that includes parsley, thyme and oregano.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 1 cup |
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 1 cup |
Ingredients
- 1/3 cup lightly toasted pine nuts
- 1 1/2 cups loosely packed fresh basil
- 1 1/2 cups loosely packed fresh parsley
- 1 teaspoon chopped garlic
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- Kosher salt
- 1/2 cup coarsely grated Parmesan
- 1/2 cup extra-virgin olive oil
Instructions
- Put the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 799 |
| Total Fat | 79 g |
| Saturated Fat | 15 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 25 mg |
| Sodium | 539 mg |
| Serving Size | 1 of 2 servings |
| Calories | 799 |
| Total Fat | 79 g |
| Saturated Fat | 15 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 25 mg |
| Sodium | 539 mg |