Recipe - Mixed-Herb Pesto

2 tablespoon Pine nuts toasted
2 lg Garlic cloves
2 cup Torn spinach
Three fourths cup Fresh flatleaf parsley
Leaves
One half cup Arugula leaves
One half cup Fresh oregano leaves
One fourth cup Fresh thyme leaves
One fourth cup Minced fresh chives
2 tablespoon Grated fresh Parmesan cheese
(One half ounce)
One fourth teaspoon Salt
3 tablespoon Extravirgin olive oil

Drop pine nuts and garlic through food chute with food processor on, and
process until minced. Add spinach and next 7 ingredients (spinach through
salt); process until finely minced. With processor on, slowly pour oil
through
food chute; process until wellblended. Yield: Three fourths cup (serving size: 1
tablespoon).

Posted to MCRecipe Digest V1 #157

Date: Tue, 16 Jul 1996 16:59:04 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Cooking Light, Sept. 1995, page 104