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Griller's Best Pesto Recipe

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This recipe for Griller's Best Pesto, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Antolak
Added: Thursday, July 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c pine nuts
2 cloves garlic, halved
1 c lightly packed fresh spinach
1 c lightly packed fresh basil
1/2 c lightly packed fresh parsley
Dash salt
1/4 c olive oil
3 T softened buter
3/4 c grated Parmesan cheese

Directions:
Directions:
1. Spread nuts in a flat microwave-safe dish. Microwave on 100% power (high) 2 minutes or till toasted, stirring once. Or spread in shallow baking pan and toast in a 350 oven 5-10 minutes or till nuts are light golden brown.

2. In food processor bowl or blender container, combine nuts, garlic, spinach, basil, parsley and salt. Cover; process or blend till finely chopped.

3. Add the olive oil, butter and Parmesan cheese. Process or blend till a paste forms. Divide into 1/4 cup portions. Use the pesto immediately or place each portion in a small airtight container or plastic freezer bag and refrigerate for 1-2 days or freeze for up to 3 months.

Number Of Servings:
Number Of Servings:
1 1/4 c
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is the pesto recipe for the Grilled Chicken Fettuccine. When the basil is abundant in the summer, I put it in the freezer. It is good on pastas, meats and in soups. Brooke loves fettuccine!

 

 

 

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