1/3 cup Rosemary
1/3 cup Oregano
1 cup Parsley
1/3 cup Olive oil
2 Tbs. Pine nuts
2 cloves Garlic
3/4 cup freshly grated Parmesan cheese

Puree all ingredients in a food processor or blender, if pesto is too thick add more olive oil. Store in refrigerator or freeze (if freezing add cheese after thawing). This is perfect over vegetables and potatoes or brush on chicken, salmon or firm white fish when grilling...YUM

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