Mixed-Herb Pesto

1. 1

   In a food processor, chop the garlic.

2. 2

   Add the basil, parsley and mint and pulse until chopped.

3. 3

   Add the nuts and oil and pulse until a smooth paste forms.

4. 4

   Add the butter and cheese and pulse until incorporated.

5. 5

   Season with salt.

6. 6

   Spoon the pesto into five 1/2-pint canning jars or airtight plastic containers.

7. 7

   Tap lightly on a flat surface to release any air bubbles.

8. 8

   Pour 1/2 inch of olive oil on top of the pesto.

9. 9

   Seal the jars and refrigerate for up to 2 months or freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.