Four Herb Pecan Pesto
1/4 cup fresh mint
1/4 cup fresh rosemary
3/4 cup fresh basil
3/4 cup fresh parsley
12 cloves fresh garlic (yep, 12)
2/3 cup chopped pecans
1 cup grated Parmesan cheese
1 cup olive oil
~ In a food processor, pulse together the herbs, pecans, and Parmesan cheese until coarsely chopped.
~ With the food processor running, slowly pour in the olive oil and puree to the desired smoothness.
~ Use right away, refrigerate for a few days, or freeze to last you through the winter! This makes a big batch... :-)
I used some of ours right away to make a pasta salad with whole wheat noodles, steamed zucchini, fresh tomatoes, sun-dried tomatoes, and capers! I highly recommend the combination!