Ingredients

• 1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
• 1/2 cup packed fresh basil leaves, washed well and spun dry
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh tarragon leaves
• 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
• 1/3 cup olive oil
• 1/4 cups walnuts, toasted golden brown and cooled
• 1 tablespoon balsamic vinegar

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Instructions

1. In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)