| Three-Herb Pesto November, 2007 1 bunch cilantro, stems trimmed 1 bunch Italian parsley, stems trimmed 1 bunch fresh chives (about 8-10 stalks) 1/3 cup grated Asiago cheese 2 tablespoons finely chopped onion 1 clove garlic, minced 5 tablespoons extra-virgin olive oil Salt, to taste 1. In a food processor, combine cilantro, parsley, and chives; pulse until minced. Add cheese, onion, garlic, olive oil, and salt. Process until well combined. Refrigerate. Makes 1-1/2 cups. Nutrition Facts Per Tablespoon: Calories: 33 calories, % fat calories: 85, Fat: 4g, Saturated Fat: 1g, Cholesterol: 1mg, Carbohydrate: 1g, Protein: 1g, Fiber: 0g, Sodium: 19mg |
Advertisement
Three-Herb Pesto
Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Advertisement
Commentaries and Blogs
Advertisement
Advertisement