Title: Pesto, Mint - "Kitchen Herbs" Sal Gilbertie
Categories: Sauce Herb Cheese Nut Ethnic
Yield: 2 Servings

3	c	Mint leaves, (Spearmint is good choice)
		Fresh; washed & dried
4		Garlic cloves
1/2	c	Pine nuts
1		Lemon, juice of
		Salt
		Pepper, black; fresh ground
1	c	Oil, olive
3/4	c	Cheese, Parmesan; freshly grated

Combine mint, garlic and pine nuts in a food processor. Blend to a fine paste, scraping down the sides of the bowl as necessary. Add lemon juice, salt and pepper and cheese. With machine running slowly, pour oil through the feed tube in a slow, steady stream. Process until smooth.

From "Food Day" in the Daily Review, by Paula Hamilton, Food Editor, July 6, 1994 and "Kitchen Herbs" by Sal Gilbertie, Bantam Books typed by Dorothy Hair 7/7/94

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