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Garden herb pesto
 
 
4 ServingsPTM10 min

Garden herb pesto


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Directions

  1. Mix the sage leaves with the parsley, chervil and mint.
  2. Spoon white almonds and feta or goat cheese.
  3. Mix about 2 tablespoons of olive oil until a thick paste is formed.
  4. Keep the pesto in a closed container in the refrigerator for up to 4 days.


Nutrition

165Calories
Sodium0% DV0g
Fat23% DV15g
Protein10% DV5g
Carbs1% DV2g
Fiber0% DV0g

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