Basil Mint Pesto I Recipe

Name: Basil Mint Pesto I Recipe
Ingredients: 1 1/2 c. Fresh basil leaves, (loosely packed); 1/3 c. Fresh mint leaves, (loosely packed); 1 Tbsp. Finely-minced garlic; 3 Tbsp. Lightly-toasted pine nuts (or possibly lightly-toasted minced walnuts); 1/2 c. Extra virgin olive oil; 1/3 c. Freshly-grated Parmesan or possibly Asiago cheese; 2 Tbsp. Heavy cream, optional Salt, to taste Freshly-grnd black pepper, to taste

7 ingredients

7 steps

Ingredients

1 1/2 c. Fresh basil leaves, (loosely packed)
1/3 c. Fresh mint leaves, (loosely packed)
1 Tbsp. Finely-minced garlic
3 Tbsp. Lightly-toasted pine nuts (or possibly lightly-toasted minced walnuts)
1/2 c. Extra virgin olive oil
1/3 c. Freshly-grated Parmesan or possibly Asiago cheese
2 Tbsp. Heavy cream, optional Salt, to taste Freshly-grnd black pepper, to taste

Directions

1

In a food processor or possibly blender add in basil, mint, garlic, nuts, and extra virgin olive oil and puree.
2

Transfer mix to a bowl and stir in cheese and cream.
3

Add in salt and pepper to taste.
4

Store covered and refrigerated for up to 5 days.
5

This recipe yields about 1 c. ofpesto.
6

Note: Pesto freezes well.
7

Omit garlic and cheese before freezing and add in them just before serving defrosted pesto.