- Cooking Time:
- Preparation Time:
- 1 cup packed cilantro leaves
- 1 cup packed curly parsley
- 1 cup packed mint leaves
- 1 cup packed basil leaves
- 1 cup grated parmesan cheese
- 1/4 cup toasted pine nuts
- 1/6 cup toasted chopped walnuts
- 4 cloves garlic
- 1 cup olive oil
- salt and pepper to taste
- cooked penne
- grated parmesan cheese for garnish
- 1) In a medium bowl combine herbs, parmesan cheese, pine nuts, walnuts, and garlic.
- 2) Working in batches, place mixture in food processor and process to a rough paste.
- 3) With machine running slowly, add olive oil until mixture is smooth.
- 4) Season with salt and pepper.
- 5) Place hot penne in bowls and top with pesto. Garnish with grated cheese.
NotesPlace hot penne in bowls and top with pesto.
Garnish with grated cheese.
Noshing with NOCALL: Recipe Pathfinders of the Northern California Association of Law Libraries
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