On a catch up of postings :-request from week of November 18 for Mint
Pesto

Mint Pesto


(source of this hand-written recipe that I've had for about 20 years is
unknown.. I have one for parsley as well.)

3 cups mint leaves, washed and dried
4 garlic cloves
1/2 cup of pine nuts
juice of 1 lemon
1 cup olive oil
salt and ground black pepper, to taste
3/4 cup freshly-grated Parmesan

Combine mint, garlic and pine nuts in the work bowl of a food processor,
blend to a fine paste. Add lemon juice, salt and papper and cheese. With
machine running, pour oil through feed tube in a slow steady stream.
Process until smooth. Makes abvout 2 cups.

Bev- NZ

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