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Pesto Sauce Recipe

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This recipe for Pesto Sauce, by , is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tony Iorfino
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
25 basil leaves
2 medium garlic cloves
1/2 cup (100 mls) extra virgin olive oil
1/3 - 1/2 cup (40 grams) pinenuts
1/4 cup (25 grams) grated Parmesan cheese
1/4 cup (25 grams) grated pecorino cheese
pinch salt

Directions:
Directions:
Number of Servings: 4
Preparation Time: 15 minutes

Wash pick and dry basil leaves. Place basil, extra virgin olive oil, garlic, salt and pinenuts in a food processor. Process on medium speed until it is coarse in texture. Scrape down the sides of the bowl. Add the Parmesan and pecorino, process until all ingredients are combined. Mixture does not need to be perfectly smooth.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Pesto can be made in larger quantities and placed in clean sterile jars. Cover the top with a very thin layer of olive oil before sealing the jar with a lid and freezing.

 

 

 

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