"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Homemade Pesto -- with Freezing Option Recipe

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This recipe for Homemade Pesto -- with Freezing Option, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Thursday, November 15, 2007


2 cups fresh basil leaves (packed and stuffed into measuring
1/4 cup grated Parmesan
1/4 cup pine nuts
3 garlic cloves
1 tbsp. "Fruit Fresh" (found in canning aisle) or 1 tbsp. lemon
1/4 cup extra virgin olive oil

Chop basil, garlic, fruit fresh, pine nuts and olive oil in food
processor until it forms a thick, smooth paste. Add Parmesan (if
you intend to freeze pesto, leave cheese out and add it when you
thaw and use the pesto). I also add 1 teaspoon of sugar that
really seems to bring out the flavor. The pesto will keep in
refrigerator for about a week, or you can freeze it for 3-6 months.
One batch makes 5 small (salad dressing size) Glad containers.




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