Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Fresh basil leaves; (firmly packed) |
½ cup | Mint leaves; loosely packed |
1 tablespoon | Peeled; finely chopped garlic |
3 tablespoons | Lightly toasted pinenuts |
\N \N | (or 3 tablespoons chopped walnuts) |
½ cup | Olive oil |
⅓ cup | Freshly grated Parmesan or asiago cheese |
2 tablespoons | Rich chicken or vegetable stock; more if needed |
\N \N | Salt; to taste |
\N \N | Freshly ground black pepper; to taste |
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-09-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.