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Pesto Sauce
Contributed by: Melinda
2 large bunches fresh Basil
1/2 - 1 cup toasted pine nuts
2 large garlic cloves, coarsly chopped
Olive Oil
Salt & Pepper
Grated Parmesan Cheese (Optional)
- Remove Basil leaves from stems, wash and dry
- Lightly toast pine nuts in a heavy bottom pan over medium heat (be very careful)
- Chop Basil leaves and garlic coarsely and place in bowl of food processor
- Add toasted pine nuts
- Process until paste begins to form, scraping sides once or twice
- Add Olive Oil and continue to process until you have a smooth paste
- Spoon paste into a bowl and taste for seasoning. Remember if you're adding cheese it is salty.
Try to use basil without any flower clusters. The flavor is sweeter. You can add or omit the cheese - taste and see.
Pesto can be served over hot pasta, on french bread, cooked rice, cooked vegetables, as a vegetable dip and with meats, fish and cheeses. It's extremely versatile
and packs a ton of flavor into a very small amount.
Questions about this recipe?
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