Basil-Mint Pesto I
Try this Basil-Mint Pesto I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt to taste
- black pepper freshly ground
- 1/2 c olive oil
- 2 tb heavy cream; optional
- 3 tb lightly-toasted pine nuts
- (or lightly-toasted chopped
- 1/3 c freshly-grated parmesan or
- 1 1/2 c fresh basil leaves; (loosely
- 1 tb finely-chopped garlic
- 1/3 c fresh mint leaves; (loosely
- Carbohydrate 0.32405 g
- Cholesterol 0 mg
- Fat 27.0163 g
- Fiber 0.1325 g
- Protein 0.05475 g
- Saturated Fat 3.73306 g
- Serving Size 1 1 Serving (28g)
- Sodium 0.76 mg
- Sugar 0.19155 g
- Trans Fat 0.731860000000003 g
- Calories 240 calories
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. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9651 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash
