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Pesto
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| Artist: |
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| Categories: |
Dips & Spreads, Herbs & Spices, Marinades, Pesto, Poultry, Sauces & Dressings, Spreads & Salsas |
| Yield: |
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Ingredients:
| 2
| cup | Fresh Basil Leaves | | 4
| | Cloves garlic -- chopped | | 1/2
| cup | Pine nuts | | 1
| cup | X-Virgin olive oil | | 1
| cup | Imported Parmesan Reggiano | | | Cheese -- grated | | 1/4
| cup | Pecorino Romano cheese -- | | | Grated | | 1/4
| tsp | Salt | | | Freshly ground black pepper | | | To taste |
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Procedures:
| 1 | Process the basil, garlic, and pine nuts in a food processor until finely chopped. | | 2 | With the machine running, pour the oil in a thin, steady stream. | | 3 | Add the cheese, salt and ground pepper to taste. | | 4 | Process briefly to combine. | | 5 | Yield: 2 cups prepared pesto. | | 6 | (i make this in 2-cup batches & freeze in ?pt. | | 7 | Canning jars for the winter. | | 8 | Use on pasta, vegetables, baked potatoes... | | 9 | Mj) recipe by : ann from p* |
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