Pesto, 3 herb Sauces & Gravies
2/3 cup fresh basil leaves, firmly packed
2/3 cup fresh mint leaves, firmly packed
2/3 cup fresh parsley leaves, firmly packed
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 tsp. salt
1/2 cup olive oil
1 tbsp. balsamic vinegar, or to taste

In a blender or food processor puree all ingredients with salt and pepper to taste until smooth. Pesto keeps in a jar with a tight lid, chilled, up to 1 week.

Let pesto come to room temperature before using. Makes about 1 cup.

RECIPE FROM Gourmet Magazine, May 1994

Back