Basil Mint Pesto I Recipe

• 1 1/2 c. Fresh basil leaves, (loosely packed)
• 1/3 c. Fresh mint leaves, (loosely packed)
• 1 Tbsp. Finely-minced garlic
• 3 Tbsp. Lightly-toasted pine nuts (or possibly lightly-toasted minced walnuts)
• 1/2 c. Extra virgin olive oil
• 1/3 c. Freshly-grated Parmesan or possibly Asiago cheese
• 2 Tbsp. Heavy cream, optional Salt, to taste Freshly-grnd black pepper, to taste

1. In a food processor or possibly blender add in basil, mint, garlic, nuts, and extra virgin olive oil and puree.
2. Transfer mix to a bowl and stir in cheese and cream.
3. Add in salt and pepper to taste.
4. Store covered and refrigerated for up to 5 days.
5. This recipe yields about 1 c. ofpesto.
6. Note: Pesto freezes well.
7. Omit garlic and cheese before freezing and add in them just before serving defrosted pesto.

fresh basil, fresh mint, garlic, nuts, extra virgin olive oil, freshlygrated parmesan, heavy cream

Taken from cookeatshare.com/recipes/basil-mint-pesto-i-80170 (may not work)