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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 Garlic cloves, minced and
mashed
to a paste with 1/2
teaspoon salt
1/2 c Olive oil
1 T 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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 404
Calories From Fat: 292
Total Fat: 33.4g
Cholesterol: 29.8mg
Sodium: 802.5mg
Potassium: 641.2mg
Carbohydrates: 12.8g
Fiber: 4.9g
Sugar: 4.6g
Protein: 17.4g


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