Friday, March 13, 2015

Basil-Mint Pesto

(recipe from Williams Sonoma - Vegetarian cookbook)

1 1/2 cups lightly packed fresh basil leaves
1/4 cup fresh parsley leaves
4 cloves garlic, roughly chopped
1/2 cup olive oil (I used half olive oil and half tahini)
1 1/4 cups freshly grated Parmesan cheese (I used 1 cup walnuts)
1 cup firmly packed mint leaves
salt and freshly ground pepper

Combine in a blender, process until smooth.  (Can add extra oil or tahini, if needed.)  Season to taste with salt and pepper.

(Very delicious!)

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