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
-
75 minSide dishmedium-sized roseval potatoes, olive oil, leaf parsley, chives, fresh thyme leaves, Brie,puffed roseval potatoes with brie -
20 minSide dishleeks, egg, shaved almonds, orange juice, fresh rosemary, dried rosemary, olive oil,leek salad with egg and orange rosemary dressing -
15 minSide dishwhite bread mix, extra virgin olive oil, mixed olive, coarse sea salt, dried rosemary,Olive bread -
100 minSide dishwheat flour, salt, dried yeast, sugar, olive oil, Greek yoghurt, oil to grease,pide (flat thin bread)
Nutrition
165Calories
Sodium0% DV0g
Fat23% DV15g
Protein10% DV5g
Carbs1% DV2g
Fiber0% DV0g
Loved it