Mint Pesto:

1 cup Fresh mint leaves
1/2 cup Fresh parsley leaves
1 small Shallot, finely chopped
2 Tablespoons Pine nuts, toasted
2 Tablespoons Freshly-grated Romano cheese
1 teaspoon Lemon zest
1 cup Olive oil
Salt to taste
Freshly-ground black pepper to taste

Combine first 6 ingredients in a food processor and pulse until almost
smooth. With the machine running, slowly add the olive oil until
emulsified.
Season with salt and pepper to taste.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/