"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Basil and Pinenut Pesto Recipe

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This recipe for Basil and Pinenut Pesto, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Tew
Added: Monday, May 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 - 2 c. lightly packed fresh basil leaves
4 cloves garlic
1/2 c. extra virgin olive oil
1 1/4 c. freshly grated parmesean cheese
1/4 - 1/2 c. pinenuts

Directions:
Directions:
In a blender, process olive oil, garlic and basil leaves
until smooth. Add cheese and pinenuts and pulse until
combined. We like to leave it a little lumpy so that the
cheese and pinenuts give it texture. It is delicious over
pasta, on toast rounds, or with any recipe calling for
pesto. Delicious!

 

 

 

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