Three-herb pesto

6 Servings

Ingredients

Quantity Ingredient
⅔ cup Firmly packed fresh basil leaves
⅔ cup Firmly packed fresh mint leaves
⅔ cup Firmly packed fresh parsley leaves
⅓ cup Pine nuts
⅓ cup Freshly grated parmesan cheese
2 larges Garlic cloves; minced and mashed
; to a paste with 1/2
; teaspoon salt
½ cup Olive oil
1 tablespoon Balsamic vinegar; or to taste

Directions

In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.

Let pesto come to room temperature before using. Makes about 1 cup.

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/29/98 Recipe by: Gourmet magazine May 1994 Posted to Recipelu Digest1833 by Barb at PK <abprice@...> on Jul 5, 1998 Posted to MM-Recipes Digest by Judith Barnett <pooh4jvn@...> on Aug 24, 1999

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