|à la menthe au pesto (mint pesto)|
-2 oz. fresh mint leaves (approximately 2 1/2 cups loosely packed)
-1 oz. fresh basil leaves (approximately 1 cup loosely packed)
-.5 oz fresh parsley (approximately 1/2 cup loosely packed)
-1 cup pine nuts
-8 cloves of garlic sliced in half
-1 cup grated parmesan cheese
-1 cup olive oil
-3 Tbs. fresh squeezed lemon juice (approximately 1 lemon)
-Salt and pepper to taste (I've found about 1/2 tsp. salt and 1/8 tsp. pepper work well)
Using a food processor fitted with the knife blade, add the mint, basil, parsley, pine nuts, and garlic. Process until the ingredients resemble a fine paste.
Add the parmesan cheese. Then with the processor running slowly drizzle the olive oil in a steady stream until the pesto is smooth and creamy.
Stir in the lemon juice, salt, and pepper. Chill until ready to serve.
(if the garlic seems a little pungent, try reducing to 5 cloves)
P.S. - Please pardon my French translation... The only French I've ever studied is in cookbooks.
Eat good food. Drink good beer. And above all, stay classy!