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Freezer Pesto Recipe

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This recipe for Freezer Pesto, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ariel Spengler
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c. firmly packed basil leaves
3 large cloves of garlic
1/2 c. olive oil
1/2 tsp. salt
1/3 c. pine nuts or almonds
Parmesan cheese

Directions:
Directions:
Pick over basil leaves, discarding any that are blackened. Rinse well in several changes of water. Dry thoroughly in a salad spinner on on absorbent towel or paper. In a food processor, chop garlic. Add basil leaves, oil, slat. Process on medium speed for a few seconds until mixture is a fine baste. Pour into a 2 c. jar and cover with thin layer of olive oil. Refrigerate or freeze until ready to use. To serve, in a processor, chop 1/3 c. pine nuts or almonds. Add a few tbsp. of the pesto base and continue to process until nuts are finely chopped. In a large serving bowl, combine pesto, not-pesto mixture, and 1/2 to 3/4 c. grated Parmesan cheese. Drain pasta, turn into serving bowl with pesto and toss with freshly ground pepper. Serve additional cheese (Parmesan or cottage) on the side.

Personal Notes:
Personal Notes:
Ariel Spengler is the daughter of Tina (Dohse) Spengler.

 

 

 

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