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SUMMER GARDEN PESTO




Source of Recipe


Debby Naugans Nakos, SUBMITTED by Mark


1 clove garlic
1 1/2 cups loosely packed mint leaves
1/2 cup loosely packed fresh Italian parsley leaves
1/3 cup chopped fresh chives
1/4 cup pine nuts or slivered almonds, lightly toasted
1/4 cup freshly grated Parmesan cheese
3 Tablespoons extra virgin olive oil
Salt and freshly ground pepper

With food processor motor running, drop garlic through food chute, and process until minced. Add mint, basil and chives; process until finely chopped. Add pines, cheese and olive oil; process until roughly pureed. Season to taste with salt and pepper. Store in a covered container in the refrigerator. Makes about 3/4 cup.