| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables, Meats | Ckright1 | 1 | servings | |
INGREDIENTS
| 2 | c | Fresh basil leaves; (firmly packed) |
| 1/2 | c | Mint leaves; loosely packed |
| 1 | tb | Peeled; finely chopped garlic |
| 3 | tb | Lightly toasted pinenuts |
| (or 3 tablespoons chopped walnuts) | ||
| 1/2 | c | Olive oil |
| 1/3 | c | Freshly grated Parmesan or asiago cheese |
| 2 | tb | Rich chicken or vegetable stock; more if needed |
| Salt; to taste | ||
| Freshly ground black pepper; to taste |
INSTRUCTIONS
In a food processor or blender add basil, mint, garlic, nuts and oil and puree. Transfer mixture to a bowl and stir in cheese and stock to desired consistency. Correct seasoning with salt and pepper. Store covered and refrigerated for up to 3 days. Note: Pesto freezes well. Omit garlic and cheese before freezing and add them just before serving defrosted pesto. This recipe yields approximately one cup of pesto. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9642 broadcast 08-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-09-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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