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