| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 2 | Garlic cloves, coarsely chopped | |
| 1 | c | Firmly packed fresh basil leaves |
| 1 | c | Firmly packed fresh italian parsley leaves |
| 1 | c | Firmly packed fresh mint leaves |
| 1/2 | c | Toasted pine nuts, cooled |
| 1/2 | c | Freshly grated parmesan |
| Salt and freshly ground black pepper | ||
| 3/4 | c | Olive oil |
INSTRUCTIONS
In a blender or food processor finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth. Pesto will keep stored in a airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month. Yield: about 1 1/2 cups Recipe by: Cooking Live Show #CL8906 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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