HERB PESTO

HERB PESTO (I double and triple the recipes,)

Ingredients

• 2/3 cup (160 ml) firmly packed fresh basil leaves
• 2/3 cup (160 ml) firmly packed fresh mint leaves
• 2/3 cup (160 ml) firmly packed fresh parsley leaves
• 1/3 cup (80 ml) pine nuts
• 1/3 cup (80 ml) freshly grated Parmesan cheese
• 2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon (2.5 ml) salt
• 1/2 cup (120 ml) olive oil
• 1 tablespoon (15 ml) balsamic vinegar, or to taste

Method

1. In a blender or food processor, purée all the ingredients with salt and pepper to taste until smooth.
2. The pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week.
3. Let the pesto come to room temperature before using. Makes about 1 cup (240 ml).