Emerald pesto
1 servings
Ingredients
| Quantity | 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 |
| (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 | ||
Directions
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.