| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Sami |
Marinades, Salsa |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Firmly packed fresh basil leaves |
| 2/3 |
c |
Firmly packed fresh mint leaves |
| 2/3 |
c |
Firmly packed fresh parsley leaves |
| 1/3 |
c |
Pine nuts |
| 1/3 |
c |
Freshly grated parmesan cheese |
| 2 |
lg |
Garlic cloves; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
| 1/2 |
c |
Olive oil |
| 1 |
tb |
Balsamic vinegar; or to taste |
INSTRUCTIONS
In a blender or food processor puree all ingredients with salt and pepper
to taste until smooth.Pesto keeps in a jar with a tight-fitting lid,
chilled, up to 1 week.
Let pesto come to room temperature before using. Makes about 1 cup.
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/29/98
Recipe by: Gourmet magazine May 1994
Posted to Recipelu Digest1833 by Barb at PK <abprice@wf.net> on Jul 5, 1998
Posted to MM-Recipes Digest by Judith Barnett <pooh4jvn@catlover.com> on
Aug 24, 1999
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”