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Ponderosa Pesto Recipe

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

Contributor:  
Contributor:  
Kathy Blohm
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh basil
2 tsp. minced garlic
1 tsp. salt
1/4 cup pine nuts
1 cup olive oil
1/2 cup freshly grated Parmesan cheese
2 Tbsp. freshly grated Romano cheese
12 ounces vermicelli, cooked al dente and drained
freshly grated Parmesan cheese

Directions:
Directions:
Place basil, garlic, salt and nuts in blender. Blend at high speed until finely chopped. Add oil in a slow, steady stream. Can be frozen at this point. Add cheeses and blend until smooth. Refrigerate if made ahead.

In heated serving dish, toss warm vermicelli with basil mixture until thoroughly coated. Sprinkle with Parmesan and serve immediately.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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