Basil Mint Pesto I
Recipe type: Sauces
Serves: 1 Cup
  • 1 1/2 Cups fresh basil leaves, (loosely-packed)
  • 1/3 Cup fresh mint leaves, (loosely-packed)
  • 1 Tablespoon finely-chopped garlic
  • 3 Tablespoons lightly-toasted pine nuts (or lightly-toasted, chopped walnuts)
  • 1/2 Cup olive oil
  • 1/3 Cup freshly-grated Parmesan or Asiago cheese
  • 2 Tablespoons heavy cream, optional
  • salt, to taste
  • freshly-ground black pepper to taste
  1. 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.
Pesto freezes well. Omit garlic and cheese before freezing and add them just before serving defrosted pesto.
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