Yields: ¾ cup
Chef's Notes:
Add Mediterranean Pesto to soups, fish stews, and sautéed vegetables. Baste lamb or chicken with the pesto thinned with basting juices and a little oil or wine. Or try adding a few tablespoons of the pesto to a bread recipe for an aromatic herb bread.
Ingredients:
2 large cloves garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh summer savory
1 tablespoon chopped fresh oregano
1 cup loosely packed fresh flat leaf parsley
⅓ cup freshly grated Parmesan cheese
½ cup walnut halves
6½ tablespoons olive oil
Salt and freshly ground black pepper
Procedure:
Combine the garlic, rosemary, tin me. summer savory oregano parsley cheese, and walnuts in a food processor or blender. Process to mix. With the machine running, slowly add the oil. Season to taste with salt and pepper and process to the desired consistency. Let stand for 5 minutes before serving.
Book: "Very Pesto"
Book Author: Dottie Rankin
Publisher: Random House
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