Mixed Herb Pesto

• 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

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

flatleafed parsley, basil, thyme, rosemary, tarragon, freshly grated parmesan, olive oil, walnuts, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/mixed-herb-pesto-12462 (may not work)