Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ 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 Source: RecipeAtlas.com Formatted by Chupa Babi: 02.26.08 ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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