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Pesto Recipe

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This recipe for Pesto, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Polito
Added: Thursday, December 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
* 2 cups packed fresh basil leaves
* 2 cloves garlic
* 1/4 cup pine nuts
* 2/3 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper, to taste
* 1/2 cup freshly grated Pecorino cheese (see Cook's Note)

COOKS NOTE: If using immediately, add all the oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

Directions:
Directions:
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.

Thaw and stir in cheese.

Preparation Time:
Preparation Time:
10 minutes

 

 

 

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