French Herb Pesto
Yield: Makes about 3/4 cup
Ingredients
PreparationIngredients
- 1/4 cup chervil Add to list
- 1/4 cup sorrel leaves Add to list
- 1 teaspoon tarragon leaves Add to list
- 1/4 cup extra-virgin olive oil Add to list
- 2 tablespoons walnut oil Add to list
- 2 to 3 large cloves garlic, coarsely chopped Add to list
- 1/4 teaspoon salt Add to list
Preparation
Place all of the ingredients in the bowl of a food processor or blender and blend until smooth.
Recipe by , PCC Cooks instructor
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 14, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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