Summer Herb Pesto

4.6

(25)

18 Reviews

3 Photos

A fresh tasty pesto you can make with herbs right from the garden. Delicious tossed with pasta, spread on a sandwich, or as a dip for veggies. Pesto will keep stored in an airtight container and refrigerated for up to one week. It can also be frozen and stored for up to a month.

Submitted by thislittlepiggy

Updated on October 3, 2022

3

Prep Time:

10 mins

Total Time:

10 mins

Servings:

12

Yield:

1 1/2 cups

Jump to Nutrition Facts

Ingredients

2 garlic cloves, minced
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh spinach leaves
½ cup chopped fresh oregano
½ cup toasted pine nuts
½ cup grated Parmesan cheese
1 pinch salt and freshly ground black pepper to taste
¾ cup olive oil

Directions

Blend garlic, basil, parsley, spinach, oregano, pine nuts, Parmesan cheese, salt, pepper, and olive oil in a blender or food processor until smooth.

Nutrition Facts (per serving)

172	Calories
18g	Fat
2g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 172
% Daily Value *
Total Fat 18g	22%
Saturated Fat 3g	15%
Cholesterol 3mg	1%
Sodium 57mg	2%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	2%
Total Sugars 0g
Protein 3g	6%
Vitamin C 10mg	11%
Calcium 67mg	5%
Iron 1mg	6%
Potassium 105mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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