Free Recipe Emerald Pesto
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Emerald Pesto Recipe
2 c Fresh basil leaves; (firmly
-packed)
1/2 c Mint leaves; loosely packed
1 tb Peeled; finely chopped
-garlic
3 tb Lightly toasted pinenuts
(or 3 tablespoons chopped
-walnuts)
1/2 c Olive oil
1/3 c Freshly grated Parmesan or
-asiago cheese
2 tb Rich chicken or vegetable
-stock; more if needed
Salt; to taste
Freshly ground black pepper;
-to taste
Emerald Pesto Preparation
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. This recipe yields approximately one cup of pesto. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK – (Show # CR-9642 broadcast 08-01-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 08-09-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Emerald Pesto?
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