BASIL-MINT PESTO

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Basil-Mint Pesto image

From Bon Appetit The Best of the Year issue January 1996. The original recipe served this pesto with fresh fettuccine and grilled shrimp. Go ahead and use it with whatever you wish: pasta, fish, chicken, etc. Feel free to play around with the basil/mint ratio.

Provided by COOKGIRl

Categories     European

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

4 1/2 cups fresh basil leaves (packed)
1 1/2 cups fresh mint leaves (packed)
3/4 cup chopped walnuts, toasted (almonds, pine nuts or hazelnuts can be substituted)
6 tablespoons parmesan cheese, freshly grated
1 1/2 tablespoons garlic, minced
1 cup extra virgin olive oil
salt
pepper

Steps:

  • Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
  • Gradually add the olive oil through the feed tube and process until pesto is well-blended.
  • Transfer to bowl and season with salt and pepper to taste.
  • Cover tightly and chill. Bring to room temperature before using.
  • Yield is estimated.

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