| 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 |
tb |
Finely-chopped garlic |
| 3 |
tb |
Lightly-toasted pine nuts |
|
|
(or lightly-toasted chopped walnuts) |
| 1/2 |
c |
Olive oil |
| 1/3 |
c |
Freshly-grated Parmesan or Asiago cheese |
| 2 |
tb |
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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