Herb Pesto Recipe from Artist Point, Wilderness Lodge
1 cup fresh basil, washed and chopped coarse
2 tablespoons fresh sage, washed and chopped coarse
1 tablespoon fresh oregano, washed and chopped coarse
1/2 cup baby spinach, washed and chopped coarse
8 garlic cloves
1/2 cup extra virgin olive oil
1/2 cup asiago cheese, grated
1/4 cup pine nuts
Kosher salt to taste
Fresh ground black pepper to taste
Yield: approx 2 cups
In a food processor or a blender, chop all of the herbs and the spinach together.
Next, add the pine nuts and the garlic cloves and chop together.
Then, add the grated asiago cheese and slowly pour olive oil into the mixture to emulsify.
Season to taste with kosher salt and fresh ground pepper.
Serve with bread, crackers, or over pasta.