Emerald Pesto

[Guest guest]

Mint haters you can replace with cilantro unless you hate cilantro too, then

replace with watercress.

Jacques

 

Emerald Pesto

 

 

2 cups fresh basil leaves, firmly packed

1/2 cup mint leaves, loosely packed

1 tablespoon peeled, finely chopped garlic

3 tablespoons lightly toasted pinenuts or 3 tablespoons chopped walnuts

1/2 cup olive oil

1/3 cup freshly grated Parmesan or asiago cheese

2 tablespoons rich vegetable stock, more if needed

salt to taste

freshly ground black pepper to taste

 

In a food processor or blender add basil, mint, garlic, nuts and oil and puree. 

Transfer mixture to a bowl and stir in cheese and stock to desired consistency. 

Correct seasoning with salt and pepper.  Store covered and refrigerated for up

to 3 days.

Note:  Pesto freezes well.  Omit garlic and cheese before freezing and add them

just before serving defrosted pesto.

Yields approximately one cup of pesto.

 

 

Hummus and Pesto Recipes

 

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