Name: Emerald Pesto
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

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

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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