Three-herb pesto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Firmly packed fresh basil leaves |
| ⅔ | cup | Firmly packed fresh mint leaves |
| ⅔ | cup | Firmly packed fresh parsley leaves |
| ⅓ | cup | Pine nuts |
| ⅓ | cup | Freshly grated parmesan cheese |
| 2 | larges | Garlic cloves; minced and mashed |
| ; to a paste with 1/2 | ||
| ; teaspoon salt | ||
| ½ | cup | Olive oil |
| 1 | tablespoon | Balsamic vinegar; or to taste |
Directions
In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
Let pesto come to room temperature before using. Makes about 1 cup.
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/29/98 Recipe by: Gourmet magazine May 1994 Posted to Recipelu Digest1833 by Barb at PK <abprice@...> on Jul 5, 1998 Posted to MM-Recipes Digest by Judith Barnett <pooh4jvn@...> on Aug 24, 1999