Recipes

Herb Bouquet Pesto
  • Ingredients
  • 1-1/2 cups fresh Italian flat-leaf parsley leaves
  • 1 tablespoon fresh summer savory leaves
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano leaves
  • 2 tablespoons fresh rosemary leaves
  • 2 garlic cloves
  • 1/2 cup walnuts, lightly toasted
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup virgin olive oil
  • salt and freshly ground black pepper to taste
Directions
  1. Combine parsley, savory, thyme, oregano, rose- mary, garlic, and nuts in a blender or food proces- sor
  2. Blend with pulsing action to mix
  3. Add cheese and whirl for 15 seconds
  4. With the machine run- ning, slowly add the olive oil
  5. Season to taste with salt and freshly ground black pepper
  6. Continue to process until pesto reaches desired consistency
  7. Allow pesto to stand for about 5 minutes before serving to allow flavors to develop. Makes about 1 cup of pesto.


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