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Basil-mint Pesto I

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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)
----------------------------------------------
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


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