Colorado Herb Pesto

Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.



Serves 6



1 cup Fresh Basil Leaves

1/2 cup Fresh Oregano Leaves

1 cup Fresh Italian Parsley

1/4 cup Fresh Chervil Leaves

1/4 cup Fresh Thyme Leaves

1/4 cup Fresh Marjoram Leaves

1/4 cup Fresh Tarragon Leaves

1/2 cup Unsalted Pistachios, Toasted

4 Lemons, Zested

1/4 cup Pecorino Romano Cheese

6 Garlic Cloves

3/4 cup Olive Oil

Sea Salt to taste

White Pepper to taste



Place all ingredients except oil, salt and pepper into a food processor and mix well. Slowly add the oil until the mixture has a paste consistency. Season with sea salt and white pepper to taste. Enjoy with grilled fish or grilled vegetable kabobs. Store covered in refrigerator and stir before each use. It is normal for mixture to separate.



Enjoy with a Colorado wine, such as a glass of Pinot Gris from Stoney Mesa Winery, located in Cedaredge, Colorado.



Visit  www.coloradoagriculture.com for a complete list of recipes.