| 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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