Three-Herb Pesto

Categories: Marinades, Salsa
Yield: 6 Servings

2/3 c Firmly packed fresh basil
-leaves
2/3 c Firmly packed fresh mint
-leaves
2/3 c Firmly packed fresh parsley
-leaves
1/3 c Pine nuts
1/3 c Freshly grated parmesan
-cheese
2 lg Garlic cloves; minced and
-mashed
; to a paste with 1/2
; teaspoon salt
1/2 c Olive oil
1 tb Balsamic vinegar; or to
-taste

In a blender or food processor puree all ingredients with salt and pepper
to taste until smooth.Pesto keeps in a jar with a tight-fitting lid,
chilled, up to 1 week.

Let pesto come to room temperature before using. Makes about 1 cup.

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/29/98

Recipe by: Gourmet magazine May 1994

Posted to Recipelu Digest1833 by Barb at PK on Jul 5, 1998

Posted to MM-Recipes Digest by Judith Barnett on
Aug 24, 1999

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