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Pesto

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sauces
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Pasta and Pizza
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2 cups fresh basil leaves
juice of 1 small lemon
3-4 garlic cloves
4 Tablespoons extra-virgin olive oil  (may need to add more)
1/3 cup pine nuts, walnuts, or pecans
​salt and pepper to taste
1/2 cup freshly grated Parmesan or Romano cheese (optional)
  1. Pull leaves off basil - throw out or compost stems.
  2. Place all ingredients in a blender or food processor and mix until smooth.
  3. Refrigerate and cover tightly (it turns very dark once exposed to air), if you are going to use it soon.  If not, freeze it in ice cube trays, then transfer to zip lock bags and keep for use in the freezer.
  4. Spread on bread, add to pasta, or add to tomato sauce.
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index