Basil-Mint Pesto I

Recipe Ingredients

1 1/2 cups	60g / 2.1oz	Fresh basil leaves (loosely packed)
1/3 cup	13g / 0.5oz	Fresh mint leaves (loosely packed)
1 tablespoon	15ml	Finely-chopped garlic
3 tablespoons	45ml	Lightly-toasted pine nuts
		(or lightly-toasted chopped walnuts)
1/2 cup	118ml	Olive oil
1/3 cup	48g / 1.7oz	Freshly-grated Parmesan or Asiago cheese
2 tablespoons	30ml	Heavy cream - optional
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a food processor or blender add basil, mint, garlic, nuts, and olive oil and puree. Transfer mixture to a bowl and stir in cheese and cream. Add salt and pepper to taste. Store covered and refrigerated for up to 5 days.

This recipe yields about 1 cup of pesto.

Note: Pesto freezes well. Omit garlic and cheese before freezing and add them just before serving defrosted pesto.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9651 broadcast 08-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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