"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 c. lightly packed fresh basil 1/2 c. pine nuts 1 c. extra virgin olive oil 1 1/2 c. parmesan cheese 2 tbsp. minced garlic
Place basil in food processor and process until finely chopped. Slowly add olive oil while food processor is on high. Add remaining ingredients and process well. Use fresh or place pesto in small tuperware containers and place in freeze until ready to use.
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