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Pesto Recipe

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

Contributor:  
Contributor:  
Jan Miller
Added: Sunday, October 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. coarsely chopped fresh green basil leaves
1 c. pine nuts
1/2 c. extra virgin olive oil
1 c. grated Parmesan cheese (fresh is best)
1/4 c. unsalted butter, softened
2 cloves garlic, crushed

Directions:
Directions:
In food processor, puree the basil with the pine nuts, oil, Parmesan cheese, butter, garlic and a little kosher salt. Put pesto in little glass jars and pour a thin layer of olive oil on top--this keeps the pesto fresh. Screw on lid and keep refrigerated for a week or two. I use canning jars and freeze large quantities of it each year for use throughout the winter. (If freezing, you may omit the Parmesan cheese and add it after unthawing for fresher flavor.)

Use this on the pesto loaf recipe I've included in this book or on chicken served over linguine.

Personal Notes:
Personal Notes:
This is the pesto recipe I use every year as I grow so much sweet basil in my herb garden.

 

 

 

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