| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sami | Marinades, Salsa | 6 | Servings |
INGREDIENTS
| 2/3 | c | Firmly packed fresh basil leaves |
| 2/3 | c | Firmly packed fresh mint leaves |
| 2/3 | c | Firmly packed fresh parsley leaves |
| 1/3 | c | Pine nuts |
| 1/3 | c | Freshly grated parmesan cheese |
| 2 | lg | Garlic cloves; minced and mashed |
| ; to a paste with 1/2 | ||
| ; teaspoon salt | ||
| 1/2 | c | Olive oil |
| 1 | tb | Balsamic vinegar; or to taste |
INSTRUCTIONS
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@wf.net> on Jul 5, 1998 Posted to MM-Recipes Digest by Judith Barnett <pooh4jvn@catlover.com> on Aug 24, 1999
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