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Recipe: Three herb pesto
July 7, 2011
three cups packed with fresh leaves:
1 cup Basil
1 cup Parsley
1 cup Mint
2 Garlic cloves, chopped
1/2 cup Pine nuts, roasted and cooled down
1/2 cup Parmesan, fresh and grated
Salt and freshly ground Black Pepper
3/4 cup Olive Oil
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In a blender or food processor, start with the Garlic on its own and, finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add Herbs, Pine nuts, Parmesan, Salt, Pepper and Olive Oil and blend 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.
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