"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eduardo's Pesto Sauce Recipe

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This recipe for Eduardo's Pesto Sauce, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Hanrahan Lorenzo
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup fresh basil leaves
3-4 garlic cloves, peeled
3 Tbsp. pine nuts
1/2 tsp. salt
5 Tbsp. olive oil
1/2 cup grated parmesan cheese
4 Tbsp. grated pecorino cheese
freshly ground pepper, to taste

Directions:
Directions:
Place basil, garlic, pine nuts, salt, and olive oil in a blender. Process until smooth. Remove to a bowl. Stir in cheeses. Taste for seasoning.

Personal Notes:
Personal Notes:
Pesto-making has been a great father-daughter activity for my Dad and me. That is, Dad makes it and I eat it.

 

 

 

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