Filter
Reset
Sort ByRelevance
IAgardener55
Garden herb pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the sage leaves with the parsley, chervil and mint.
-
Spoon white almonds and feta or goat cheese.
-
Mix about 2 tablespoons of olive oil until a thick paste is formed.
-
Keep the pesto in a closed container in the refrigerator for up to 4 days.
Blogs that might be interesting
-
55 minSide dishsomething crumbly potatoes, traditional olive oil, garlic, saffron, (Belgian) mayonnaise,baked potato with garlic mayo -
15 minLunchRed pepper, spring / forest onion, chicken breast, peach, white quick-cooking rice, salted cashew nut, yoghurt dressing with garden herbs,rice salad with chicken and cashew nuts -
5 minSmall dishcapers, anchovy fillet, garlic, green olive, olive oil,classic tapenade -
40 minSide dishpuff pastry, Eggs, garden peas extra fine, ham strips, Cherry tomatoes,sweet vegetable tarts
Nutrition
165Calories
Sodium0% DV0g
Fat23% DV15g
Protein10% DV5g
Carbs1% DV2g
Fiber0% DV0g
Loved it