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Fresh Basil Pesto Recipe

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This recipe for Fresh Basil Pesto, by , is from Prairie Life in 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. fresh basil leaves, packed
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 c. grated Parmesan cheese
2 T. pine nuts
1 tsp minced garlic
3 T extra-virgin olive oil

Directions:
Directions:
Place pine nuts in a small skillet over medium heat until they begin to turn golden. In food processor, combine basil, salt and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts and garlic. While the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed.

This recipe expands, but do not try to make more than a double batch in a blender or triple in a food processor.

If making in advance, cover with a thin layer of olive oil to prevent from darkening. Also, if you use some pesto, but want to save the rest, cover with oil.

This recipe can be frozen at 0 or below. Shelf life is one year. When thawed and refrigerated at 40, pesto has a shelf life of 10 days.

Personal Notes:
Personal Notes:
The original recipe called for more oil, but by the time you add oil on the top and cover several times, there is plenty of oil.

 

 

 

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