Mixed Herb California Picual EVO Oil Pesto

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Posted by in Recipes on Sep 11, 2012 . .

1/2 Cup Pine nuts, toasted
9 large cloves garlic, peeled
4 1/2 Cups fresh flat-leaf parsley
3 Cups mixed fresh herbs( mint, basil, dill, oregano, and/or thyme)
3/4 Cup freshly grated Parmesan Cheese
1 1/2 tsp Michigan Flake Sea Salt
1 1/2 Cups Olive Cart California Picual Olive Oil

In food processor combine pine nuts, garlic, parsley, herbs, cheese and sea salt. Pulse a few times to chop and combine. With processor running, slowly pour oil through opening. Process until well blended. Spoon pesto into airtight container. Regrigerate up to 1 week or freeze up to 6 months.

Last update: Jun 25, 2018
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