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« Recipe: Basil Pesto »

Basil Pesto

Adapted from Simple Recipes

Yield: 1 cup


2 c fresh basil leaves, packed

1/2 c grated pecorino or parmesan cheese

1/2 c extra virgin olive oil

1/4 c pine nuts

3 medium sized garlic cloves, ground to a paste

Salt and freshly ground pepper to taste


Place basil and pine nuts in bowl of food processor and pulse until coarsely chopped. Add the garlic and pulse to combine.

Add the olive oil in a constant stream while the food processor is on. Blend until smooth.

Transfer mixture to a bowl. Stir in cheese. Season with salt and pepper. (If the pesto seems too thick, add additional olive oil to thin.)

To prevent the pesto from oxidizing and turning dark, float a few tablespoons of olive oil on top.  For long term storage, it is best to freeze.

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