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Prep 15 mins
Cook 5 mins
From The Moosewood Restuarant Kitchen Garden. It says it is good on grilled fish, vegetables and pilaf. This was quite lovely in a casserole with mixed grains, veggies and topped with mozzarella cheese and pine nuts. Original recipe did not include the garlic, which is why I have listed it as optional.
- Place all ingredients, except the oil, in a food processor or blender.
- Mix until everything is well chopped then slowly add the oil in a thin stream to form a fairly smooth paste.
- Pesto will keep refrigerated for a couple of weeks. Keep in an airtight container and cover with a thin layer of oil, if desired, to prevent discoloring.