Instructions: A pesto made with many herbs flavors and less oil than usual.

Roughly chop fresh herbs; dice the onion. Have all measured.

Put into a food processor in listed order.

Stop when a paste forms (about 1 minute maximum)

Makes about 1/4 to 1/3
cup of pesto.

Transfer to a glass or plastic container. Cover surface with piece of plastic wrap. Refrigerate until needed.

Use 1 tablespoon per serving of risotto, pasta, stews, sauces, broths, etc., or to taste taste. Flavors are intense.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.