| 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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