Three Herb Pesto

Recipe Ingredients

2		Garlic cloves - coarsely chopped
1 cup	40g / 1.4oz	Fresh basil leaves - (firmly packed)
1 cup	40g / 1.4oz	Fresh Italian parsley leaves - (firmly
		Packed)
1 cup	40g / 1.4oz	Fresh mint leaves - (firmly packed)
1/2 cup	118ml	Toasted pine nuts - cooled
1/2 cup	118ml	Freshly-grated Parmesan
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Olive oil

Recipe Instructions

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.

This recipe yields about 1 1/2 cups.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8906)

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