Recipe - Three Herb Pesto

2 Garlic cloves, coarsely
chopped
1 cup Firmly packed fresh basil
leaves
1 cup Firmly packed fresh italian
parsley leaves
1 cup Firmly packed fresh mint
leaves
One half cup Toasted pine nuts, cooled
One half cup Freshly grated parmesan
Salt and freshly ground
black pepper
Three fourths cup Olive oil

In a blender or food processor finely chop the garlic, scraping down the
sides with a rubber spatula if necessary. Add the herbs, pine nuts,
Parmesan, salt, pepper and olive oil and process until smooth. Pesto will
keep stored in a airtight container and refrigerated for up to one week.
Pesto can also be frozen and stored for up to one month.

Yield: about 1 One half cups

Recipe by: Cooking Live Show #CL8906 Posted to MCRecipe Digest V1 #652 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997