Garden Herb Pesto
 
MAKES ABOUT 1 CUP
Ingredients
  • 1 cup fresh basil leaves
  • 1 cup fresh oregano leaves
  • ¾ cup grated Pecorino Romano cheese
  • ½ cup salted peanuts
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic
  • 1 teaspoon kosher salt
Instructions
  1. In the work bowl of a food processor, combine all ingredients and process until smooth. Cover and store in refrigerator for up to 1 week, or in freezer for up to 1 month.
Notes
Kitchen Tip: Make the pesto right before you spread it on the dough, so it stays nice and green. You may substitute 2 cups of any combination of fresh leafy herbs you prefer to make the pesto—mint, tarragon, and sage would all work beautifully in this bread.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/garden-pesto-swirl-loaf-recipe/