Can be prepared in 45 minutes or less.

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

　　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.)