Mixed Herb Pesto

• 1 cup fresh packed parsley
• 12 cup fresh packed basil
• 1 tablespoon fresh rosemary leaf
• 1 tablespoon fresh tarragon leaves
• 13 cup olive oil, preferably extra virgin
• 12 cup freshly grated parmesan cheese
• 14 cup walnuts, toasted and cooled
• 1 garlic clove, mashed with 1/2 tsp salt
• 1 tablespoon balsamic vinegar

1. In a food processor combine above ingredients with salt and pepper to taste until smooth.
2. Pesto Cubes can be stored in refrigerator or in freezer.
3. Pour thin layer of oil over top of pesto to keep fresh looking.
4. Transfer to ice cube trays.
5. Freeze for up to 3 months.

fresh packed parsley, fresh packed basil, rosemary leaf, tarragon, olive oil, parmesan cheese, walnuts, garlic, balsamic vinegar

Taken from www.food.com/recipe/mixed-herb-pesto-406203 (may not work)