Three Herb Pesto
2 garlic cloves -- coarsely chopped 1 cup firmly packed fresh basil leaves 1 cup firmly packed fresh italian parsley -- leaves 1 cup firmly packed fresh mint leaves 1/2 cup toasted pine nuts -- cooled 1/2 cup freshly grated parmesan salt and freshly ground black pepper 3/4 cups olive oil In a blender or food processor finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth. Pesto will keep stored in a airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month. Yield: about 1 1/2 cups
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