| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Ckright1 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Fresh basil leaves, loosely |
| packed | ||
| 1/3 | c | Fresh mint leaves, loosely |
| packed | ||
| 1 | T | Finely-chopped garlic |
| 3 | T | Lightly-toasted pine nuts |
| or lightly-toasted chopped | ||
| walnuts | ||
| 1/2 | c | Olive oil |
| 1/3 | c | Freshly-grated Parmesan or |
| Asiago cheese | ||
| 2 | T | Heavy cream, optional |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
In a food processor or blender add basil, mint, garlic, nuts, and olive oil and puree. Transfer mixture to a bowl and stir in cheese and cream. Add salt and pepper to taste. Store covered and refrigerated for up to 5 days. This recipe yields about 1 cup of pesto. Note: Pesto freezes well. Omit garlic and cheese before freezing and add them just before serving defrosted pesto. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9651 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1651
Calories From Fat: 1322
Total Fat: 150.8g
Cholesterol: 70.4mg
Sodium: 901.1mg
Potassium: 3161.9mg
Carbohydrates: 62.4g
Fiber: 42.8g
Sugar: 3.2g
Protein: 42.9g