Herb Pesto

• fresh basil cup loosely packed
• fresh flat leaf parsley cup loosely packed
• 3 tablespoons fresh oregano
• 3 tablespoons fresh thyme
• 1 tablespoon fresh rosemary chopped, up to 2
• 3 tablespoons chopped walnuts coarsely
• 2 tablespoons white miso
• 1 cup extra-virgin olive oil
• salt
• freshly ground black pepper

1. In food processor, combine basil, parsley, oregano, thyme, rosemary, walnuts and miso.
2. Pulse until herbs are finely chopped.
3. With motor running, drizzle in olive oil to form a thick, coarsely textured paste.
4. Season with salt and pepper.
5. Store pesto in an airtight container in the refrigerator for up 1 week or place in a freezer container and freeze for up to one month.

fresh basil, flat leaf parsley, fresh oregano, fresh thyme, rosemary, walnuts, white miso, extravirgin olive oil, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Herb-Pesto-1658575 (may not work)