Delicious Living
  • 1⁄2 cup fresh oregano leaves
  • 1⁄2 cup fresh basil leaves
  • 2 tablespoons fresh parsley leaves
  • 1⁄4 cup pistachio nuts
  • 2-4 cloves garlic, to taste
  • 3 teaspoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1⁄4 cup freshly grated Parmesan, Romano, or Asiago cheese
  • 1⁄4 teaspoon salt

Three-Herb Pesto

Elisa Bosley | Delicious Living


Makes 1⁄2 cup, prep 12 minutes

This mixed-green pesto is wonderful on pasta or roasted meats, spread on veggie sandwiches, and added to stews. 

  1. Place first five ingredients (oregano through garlic) in a blender or food processor and blend. Slowly add lemon juice and olive oil, and blend until puréed.
  2. Transfer mixture to a medium bowl and stir in cheese; add salt to taste. Serve, or refrigerate for up to 5 days.


PER SERVING (1 tablespoon): 76 cal, 6g fat (4g mono, 1g poly, 1g sat), 1mg chol, 2g protein, 4g carb, 2g fiber, 115mg sodium 

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