mixed-herb-pesto-12462.json

{
    "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.)"
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "No-Cook",
        "Quick & Easy",
        "Parmesan",
        "Basil",
        "Rosemary",
        "Walnut",
        "Summer",
        "Tarragon",
        "Gourmet"
    ],
    "title": "Mixed Herb Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/mixed-herb-pesto-12462"
}