January 24, 2010

Presto Pesto

2 tbsp. toasted pine nuts
1 tbsp. chopped fresh mint leaves
1 c. basil leaves
1/2 minced garlic
1 tsp. lemon juice
1 c. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. pepper
1/2 c. parmesan

In blender or food processor, blend pine nuts, mint, basil, garlic, lemon juice, oil, salt and pepper until all ingredients are smooth. The pesto should be thick. Taste and add additional salt and pepper if necessary. Fold parmesan cheese into the pesto. Makes 1 1/4 cups.

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