"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pesto Recipe

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This recipe for Pesto, by , is from Grandma Liz's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer McNerney
Added: Tuesday, October 4, 2005


3 cloves garlic (or more to taste)
2 cups fresh basil leaves
1/4 cup pinenuts or walnuts
1 tsp. salt
1/4 tsp. pepper
1/2 to 1 cup olive oil
3/4 cup grated parmesan cheese
1 tsp. lemon juice
8 oz cream cheese
sun dried tomatoes

In food processor, combine garlic, basil, nuts, salt & pepper and 1/2 the oil, lemon juice. Puree slowly adding remaining oil and grated cheese mixing together.

Serve 1st layer - 8 oz cream cheese
2nd layer-1/4 cup pesto
3rd layer - sundried tomatoes




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