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Basil Pesto

 

  4 cups packed fresh basil leaves, washed well

  1/2 cup pine nuts, toasted until golden, cooled, and chopped fine

  1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

  2 large garlic cloves, minced

  1/4 cup plus 3 tablespoons extra-virgin olive oil

 

In a food processor purée garlic, then add basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.

Adapted from recipe source below;
Read More http://www.epicurious.com/recipes/food/views/Basil-Pesto-13234#ixzz1S2fVWSxM

 

Don’t have pine nuts?  Use cashews! It’s delicious.

 

Keep the basil in the bag, in the crisper, in your fridge, in your home, on your street, in your city, in the county where you reside and it should last about a week.

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