Title: Pesto, Mint & Chevre "Silver Palate Good Times Cookbook"
Categories: Sauce Herb Cheese Nut Ethnic
Yield: 112 Servings

1/2	c	Pine nuts (pignoli)
6		Garlic cloves
3	c	Mint leaves,
		Fresh; washed & dried
1	c	Oil, olive
1		Lemon, juice of
		Salt
		Pepper, black; fresh ground
1	c	Cheese, Chevre; crumbled

Place the garlic and pine nuts in a food processor fitted with a steel blade or blender and process to a paste. Add the mint and process to a paste. Add the mint and process until finely chopped. With the machine running, pour in the oil in a thin steady stream. Add the lemon juice, salt and pepper to taste. Serve with the chevre.

This recipe will make enough pesto for one pound of pasta. "Silver Palate Good Times Cookbook" by Julee Rosso & Sheila Lukins with Sara Leah Chase, Workman Publishing, New York, 1985, "Tuscany Retreat" page 62 ISBN 0-89480-832-X, "Summer Pastas" typed by Dorothy Hair 7/7/94

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