Emerald pesto

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
(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@...

08-09-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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