| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sauce | 4 | Servings | |
INGREDIENTS
| 1 | c | Packed fresh basil leaves |
| 1 | c | Packed fresh mint leaves |
| 1/2 | c | Walnuts |
| frozen thawed | ||
| 2 | Cloves garlic | |
| 1/4 | c | Olive oil, or more |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades) Date: Mon, 1 Jul 1996 16:55:21 -0400 In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add 1/4 cup olive oil; process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.) Makes about 3/4 cup. Barbara Karoff, in "Bon Appetit" August, 1994 Posted by Karen Mintzias MC-Recipe Digest V1 #136 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God will ultimately have HIS way, not yours!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 264
Calories From Fat: 206
Total Fat: 23.8g
Cholesterol: 0mg
Sodium: 16.5mg
Potassium: 580.6mg
Carbohydrates: 12.1g
Fiber: 8.3g
Sugar: <1g
Protein: 6.7g