Herb Pesto Recipe - Cooking Index
Herb Pesto Recipe - Cooking Index
| 1 cup | 40g / 1.4oz | Fresh Italian parsley leaves - (packed) |
| 1/2 cup | 20g / 0.7oz | Fresh basil leaves - (packed) |
| 1/2 cup | 55g / 1.9oz | Mixed fresh sage, thyme, and marjoram |
| Leaves - (packed) | ||
| 4 | Garlic cloves - peeled | |
| 1 cup | 237ml | Extra-virgin olive oil |
| Salt - to taste |
Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste.
Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep for up to 4 weeks or it may be frozen for up to 3 months.
This recipe yields 1 1/2 cups.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9285) - from the TV FOOD - NETWORK
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