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Pesto – A Summer Favorite

Posted By Faithful Foodie On August 16, 2009 @ 8:02 AM In Vegetarian | 1 Comment

Pesto before adding the olive oil

Pesto before adding the olive oil

Pesto is so fresh tasting and versatile that it is almost a sin not to make when fresh basil is so widely available. Even my grocery store carries what they call “live basil plants” which are perfect for this recipe. I made a double batch using it and supplementing with some of what I’ve grown at home. My apologies for not getting a picture if the finished product but I was getting ready for a little dinner party and making creamy basil pasta sauce and just forgot. BTW, pesto can be frozen! A little bit goes a long way. It can be spread on sandwiches, used as a base for pizza, rubbed on meat before grilling, etc.

1 C. packed fresh basil leaves
3 cloves of garlic
1/2 C. toasted pine nuts OR walnuts (I used walnuts because I had them on hand)
6 T. Parmesan cheese (I use the expensive parmigiano reggiano because it does make a difference!)
1/2 t. salt

Chop all of the above in a food processor. It will look like the picture. Then slowly add

1/3-1/2 C. olive oil until a thick paste forms. It should be thick enough to spread on bread without running all over the place.

Makes 3/4 – 1 C. of pesto

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