Every Herb Pesto

  • 1/2 cup almonds, toasted

  • 1/2 cup grated Parmesan

  • 1/2 cup fresh cilantro leaves

  • 1/2 cup fresh parsley leaves

  • 1/4 cup basil leaves

  • 1/4 cup fresh tarragon leaves

  • 1/8 cup fresh mint leaves

  • 2 tablespoons chopped fresh chives

  • 1 lemon, zest and juice

  • 3/4 cup canola oil

  • 1/4 cup extra-virgin olive oil

  • salt and pepper

 

Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor. Blend the herbs just enough so they are mixed, about 3 seconds. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency. Transfer the pesto to a serving bowl. Garnish with chopped tomatoes on top if desired. Any leftover pesto should be placed in a bowl and covered with plastic wrap and refrigerated.

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*sourced  from: http://www.cookingchanneltv.com/recipes/kelsey-nixon/every-herb-pesto-2108104