The Mint-Basil Pesto is in the little bowl along side
the
Drizzle it over the top OR dip a
morsel of the
chicken in the pesto for a flavor kick!
|
Yield: 1 cup
Recipe from Pestos! Cooking with Herb Pastes by Dorothy Rankin
Husband-Tested in Alice’s Kitchen
When the herbs
come in your garden or at the store, be sure to make several batches of pesto
to enjoy. A little pesto goes a long way
to adding fantastic flavor to soups, pastas, salads, sandwiches and other yummy
dishes. This pesto tastes especially
good with Almond-Apricot Cheese StuffedChicken!
1 cup
fresh mint leaves (I use spearmint.)
1 cup
fresh basil leaves
2
garlic cloves, peeled
¼ cup
freshly grated Parmesan cheese
¼ cup
pine nuts or walnuts
½ cup
or so olive oil
Kosher
salt, to taste
Freshly
ground pepper, to taste
Combine
the mint, basil, garlic, cheese and nuts in a food processor or blender. Process to mix. With the motor running, slowly add the olive
oil until the desired consistency.
Season to taste with Kosher salt and freshly ground pepper and process a
bit more to incorporate.
Notes:
If you're not using the pesto immediately, you can
store it in a sealed container in the refrigerator for up to two weeks. Cover the pesto with a thin layer of olive
oil and cap tightly. It is important to
exclude as much air as possible to prevent loss of color and spoilage. There
will be some discoloration of the pesto on the surface, but this will not
affect the flavor. Simply stir the
discolored pesto into the green pesto below.
Let come to room temperature before serving. Pesto freezes beautifully too!
No comments:
Post a Comment