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Basil-Mint Pesto I

Courses: Sauces
Serves: 1 people

Recipe Ingredients

1 1/2 cups 60g / 2.1ozFresh basil leaves (loosely packed)
1/3 cup 13g / 0.5ozFresh mint leaves (loosely packed)
1 tablespoon 15mlFinely-chopped garlic
3 tablespoons 45mlLightly-toasted pine nuts
  (or lightly-toasted chopped walnuts)
1/2 cup 118mlOlive oil
1/3 cup 48g / 1.7ozFreshly-grated Parmesan or Asiago cheese
2 tablespoons 30mlHeavy 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.

COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9651 broadcast 08-14-1996) - Downloaded from their Web-Site -


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