Emerald Pesto

Recipe Ingredients

2 cups	80g / 2.8oz	Fresh basil leaves (firmly packed)
1/2 cup	20g / 0.7oz	Mint leaves (loosely packed)
1 tablespoon	15ml	Peeled, finely chopped garlic
3 tablespoons	45ml	Lightly toasted pinenuts
		(or 3 tablespoons chopped walnuts)
1/2 cup	118ml	Olive oil
1/3 cup	48g / 1.7oz	Freshly grated Parmesan or asiago cheese
2 tablespoons	30ml	Rich chicken or vegetable stock - more if needed
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

In a food processor or blender add basil, mint, garlic, nuts and oil and puree. Transfer mixture to a bowl and stir in cheese and stock to desired consistency. Correct seasoning with salt and pepper. Store covered and refrigerated for up to 3 days.

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

This recipe yields approximately one cup of pesto.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9642 broadcast 08-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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