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
Directions
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.)
