Basil-Mint Pesto

Name: Basil-Mint Pesto
Yield: Makes about 1 cup
Ingredients: ⅓ cup olive oil; ⅓ cup freshly grated Parmesan or Asiago cheese; 3 tablespoons lightly toasted pine nuts or chopped almonds; 3 tablespoons lightly toasted pine nuts or chopped almonds; 2 tablespoons heavy (whipping) cream or rich chicken or shellfish stock; 2 tablespoons heavy (whipping) cream or rich chicken or shellfish stock; ⅓ cup freshly grated Parmesan or Asiago cheese; 2 tablespoons heavy (whipping) cream or rich chicken or shellfish stock; ⅓ cup loosely packed fresh mint leaves; 1 tablespoon finely chopped garlic; 2 cups firmly packed fresh basil leaves; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

2 cups firmly packed fresh basil leaves
⅓ cup loosely packed fresh mint leaves
1

Sauce
Vegetarian
Gluten-free

Method

Plunge the basil and mint leaves into a pan of boiling water for 5 to 10 seconds. Immediately drain and plunge into a large bowl of ice water to stop the cooking and set the bright green color. Drain and squeeze out excess water. In a food processor or blender, combine the basil mixture, garlic, pine nuts, and olive oil and purée. Transfer to a medium bowl and stir in the cheese and cream. Seas