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.
 
THREE-HERB PESTO

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. 

Gourmet

May 1994
 

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