Two Herbs Pesto
 
1 cup  firmly packed fresh basil leaves
1 cup  firmly packed fresh parsley leaves
1/3 cup  pine nuts (walnuts, pecans, pistachios, almonds)
1/3 cup  freshly grated parmesan reggiano cheese
2 large  garlic cloves, crushed, peeled, minced, then mashed to a paste
  with
1/2 tsp  salt
1/2 cup  extra virgin olive oil
1 Tbsp  balsamic vinegar, red wine vinegar or apple juice or apple
  cider
  vinegar to taste (optional)
1 tsp  table salt
1/8 to 1/4 tsp  ground black pepper to taste
 
in a blender or food processor, puree' basil, parsley, nuts, parmesan, 
garlic, oil and vinegar until smooth. add salt and pepper. keep 
refrigerated in a jar with a tight-fitting lid. let pesto come to room 
temperature before using. makes about 1 cup. 
 
-- 
(ID: 11187) Mirror: rec.food.recipes: Wed, Aug 20, 2003


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