"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Basil Pesto Recipe

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This recipe for Basil Pesto, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Krage Ary
Added: Sunday, February 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh basil leaves, loosely packed
1/2 cup light olive oil
2 tbsp pine nuts, toasted
4 large cloves garlic, minced
1 tsp salt
1/2 cup parmesan cheese, freshly grated
3 tbsp unsalted butter

Directions:
Directions:
Put basil, olive oil, pine nuts, garlic and salt in blender or food processor. Blend or process until smooth. Transfer to a bowl and stir in cheese and butter.

Makes 1 cup.

Personal Notes:
Personal Notes:
Recipe from "Cooking A to Z."
May be frozen up to 1 month, covered with thin layer of olive oil. If you plan to freeze, make pesto without garlic and stir in minced garlic just before using.

 

 

 

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