Eating the Essence Being.

Random thoughts about food floating out of my head into words.

Friday, July 16, 2004

Three Herb Pesto

I remembered this recipe when a friend asked for it.  Though I haven't made pesto in a while, I remember the taste.  It was light and bit different from the usual.  The only modification I made to the recipe was to add more salt after mixing the sauce with angel hair pasta.

This recipe was created to accompany Sliced Tomatoes and Mozzarella with Three Herb Pesto.

Can be prepared in 45 minutes or less.
2/3 cup firmly packed fresh basil leaves
2/3 cup firmly packed fresh mint leaves
2/3 cup firmly packed fresh parsley leaves
1/3 cup pine nuts
1/3 cup freshly grated Parmesan cheese
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon balsamic vinegar, or to taste
In a blender or food processor purée 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.

Serves 6. 


May 1994


Post a Comment

<< Home