Thursday, January 01, 2004
Categories:
Italian/Entree
Yield:
1 cup or 10 servings
Ingredients:
For traditional Pesto:
2 oz Fresh Basil Leaves
3 cloves Fresh Garlic
1.5 oz Pine Nuts
3 oz Olive Oil
2 oz Parmesan Cheese

For Cilantro Pesto:
2 oz Fresh Cilantro Leaves
3 cloves Fresh Garlic
1.5 oz Pumpkin Seeds
3 oz Corn Oil
2 oz Dry Jack Cheese

For Spinach and Sundried Tomato pesto:
2 oz Fresh, clean Spinach Leaves
3 cloves Fresh Garlic
1.5 oz Pine Nuts
2 oz Sun Dried Tomatoes
2 oz Olive Oil
2 oz Parmesan Cheese

For Arugula and Red Pepper Pesto:
2 oz Fresh Arugula
3 cloves Fresh Garlic
1.5 oz Pine Nuts
2 oz Roasted Red Peppers
2 oz Parmesan Cheese



Directions:
Place the first three ingredients in a blender or food processor and finely
chop. Add the oil slowly to create a paste and stir in the cheese.
Nutrition Facts:
Source:
Chefs Bill Harris and Mike Twiggs at Thyme Bistro