"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

Basil Pesto Recipe

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This recipe for Basil Pesto, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Krage Ary

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh basil leaves, loosely packed
1/2 cup light olive oil
2 tbsp pine nuts, toasted
4 large cloves garlic, minced
1 tsp salt
1/2 cup parmesan cheese, freshly grated
3 tbsp unsalted butter

Directions:
Directions:
Put basil, olive oil, pine nuts, garlic and salt in blender or food processor. Blend or process until smooth. Transfer to a bowl and stir in cheese and butter.

Makes 1 cup.

Personal Notes:
Personal Notes:
Recipe from "Cooking A to Z."
May be frozen up to 1 month, covered with thin layer of olive oil. If you plan to freeze, make pesto without garlic and stir in minced garlic just before using.

 

 

 

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