Fresh 5-Herb Pesto With Penne Pasta

Fresh 5-Herb Pesto With Penne Pasta


  • 1 cup fresh basil leaves - rough chop
  • 1 cup fresh cilantro leaves- rough chop
  • 1 cup spinach leaves- rough chop
  • 1/2 cup fresh chives- rough chop
  • 1 cup fresh parsley- rough chop
  • 1 cup chopped raw nuts (walnuts, pine nuts, pumpkin seeds, sunflower seeds, or cashews)
  • 2 Tbsp. fresh garlic
  • Juice of 1 lemon or lime, squeezed
  • 1 cup of extra virgin olive oil
  • 1 lb. penne pasta (cooked)
  • fresh cherry tomatoes -sliced in half



Cook pasta according to instructions until Al Dente.

In a food processor, blend all ingredients, except pasta and tomatoes. This is your pesto. Toss pesto with cooked penne pasta and cherry tomatoes for a delicious and beautiful hot or cold pasta dish.

Pesto can be frozen for up to one year in a jar or freezer bag. Pesto can be used as a dip, spread onto toast, or used as a base for pizza.