Three herb pesto

1 Servings

Ingredients

Quantity Ingredient
2 Garlic cloves, coarsely chopped
1 cup Firmly packed fresh basil leaves
1 cup Firmly packed fresh italian parsley leaves
1 cup Firmly packed fresh mint leaves
½ cup Toasted pine nuts, cooled
½ cup Freshly grated parmesan
Salt and freshly ground black pepper
¾ cup Olive oil

Directions

In a blender or food processor finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth. Pesto will keep stored in a airtight container and refrigerated for up to one week.

Pesto can also be frozen and stored for up to one month.

Yield: about 1½ cups

Recipe by: Cooking Live Show #CL8906 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@...> on Jun 30, 1997

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