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.
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Three-Herb Pesto
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Ingredients
- 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
Instructions
- 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.
- Transfer mixture to a medium bowl and stir in cheese; add salt to taste. Serve, or refrigerate for up to 5 days.
Recipe Notes
Nutrition Facts
Three-Herb Pesto
Amount Per Serving
Calories 176
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 1mg
0%
Sodium 115mg
5%
Total Carbohydrates 4g
1%
Dietary Fiber 2g
8%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 tablespoon): 76 cal, 6g fat (4g mono, 1g poly, 1g sat), 1mg chol, 2g protein, 4g carb, 2g fiber, 115mg sodium
