Yield: 1 servings
|2 cups||Fresh basil leaves; (firmly packed)|
|½ cup||Mint leaves; loosely packed|
|1 tablespoon||Peeled; finely chopped garlic|
|3 tablespoons||Lightly toasted pinenuts|
|(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|
|Salt; to taste|
|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@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.