"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pesto Recipe

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This recipe for Pesto, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Westergren Family

Category:
Category:

Ingredients:  
Ingredients:  
In food processor puree the following ingredients:
2 c. flat leaf parsley, washed and dried
2 c. fresh basil, washed and dried, or 1 Tbsp dried basil
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. chopped garlic (or less if it is really strong)
1/2 c. extra virgin olive oil (donīt skimp)
2 T. pine nuts or walnuts

Directions:
Directions:
After you have a thick, smooth puree, add 1/4 Parmesan or Romano cheese. Add 2 T. of butter in the pasta bowl and mix with hot pasta and 3/4 of the pesto. Serve with more cheese and more pesto in a bowl. This recipe is for 1 lb of pasta but you can make batches and store it in the freezer. Just delete the nuts and then add them, chopped, to the thawed pesto before mixing it with the pasta.

 

 

 

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