Pesto with Herb Trio

Try this on your next pasta dish, or as a unique sauce for your homemade pizza. Or stir in a little lemon juice and/or vinegar to thin it, and use this pesto as a salad dressing, bread dip, or marinade for chicken. Divine!

1 cup packed fresh Genovese basil leaves
1 cup packed fresh peppermint leaves
1 cup packed fresh parsley leaves
1/2 cup pine nuts, lightly toasted and cooled
1/2 cup freshly grated Parmesan cheese
4 large garlic cloves
1/2 cup Bariani olive oil (add more, depending on desired thickness)

Salt and freshly ground pepper to taste
In a blender or food processor, purée all ingredients.
This pesto will keep, covered and refrigerated, up to 7 days.
Makes about 1.5 cups.

Newcastle Produce
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