Three herb pesto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Garlic cloves, coarsely chopped | |
| 1 | cup | Firmly packed fresh basil leaves |
| 1 | cup | Firmly packed fresh italian parsley leaves |
| 1 | cup | Firmly packed fresh mint leaves |
| ½ | cup | Toasted pine nuts, cooled |
| ½ | cup | Freshly grated parmesan |
| Salt and freshly ground black pepper | ||
| ¾ | cup | Olive oil |
Directions
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 1½ cups
Recipe by: Cooking Live Show #CL8906 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@...> on Jun 30, 1997