BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

MINT PESTO

By:


Ingredients:

  • 1 cup chopped mint

  • 1/2 cup chopped parsley
  • 1 tablespoon toasted pine nuts
  • 1 1/2 teaspoons red pepper flakes
  • 1/2-1 cup EVOO

Method:

Combine ingredients; adjust EVOO if needed. Reserve in the refrigerator.






TO RECIPES

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