Pesto
Pesto
Fresh Mint Pesto Ingredients
- 2 cups loosely packed fresh mint leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1/4 cup almonds (toasted)
- 2 garlic cloves
- 1 tbsp lemon juice
- 1 tbsp water
- Salt and pepper to taste
Fresh Herb Pesto Ingredients
- 2/3 cup olive oil
- 1/2 cup loosely packed torn basil leaves
- 1/2 cup flat leaf parsley
- 2 tbsp oregano leaves
- 1 tbsp rosemary leaves
- 1/3 cup pine nuts (toasted)
- 1 tbsp lemon juice
- 1 tbsp water
- Salt and pepper to taste
- Process: Add everything to your processor and whirl it around until it has a thick paste-like consistency. I like mine on the chunky side but you may like it smoother. If it’s too thick, add a bit of water.
- Pesto can be frozen in ice cube trays and added to other recipes long after herb growing season is over. Just fill ice cube trays, freeze, then pop into a plastic baggy to store in the freezer.
1 Comment
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