"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

Pesto Recipe

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This recipe for Pesto, by , is from An Anti-Inflamatory, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lady Grey

Category:
Category:

Ingredients:  
Ingredients:  
3 big garlic cloves (or 5-6 small)
1/3 cup pine nuts
1/2 cup grated parmesan cheese
2 cups fresh basil leaves
1/2 cup olive oil
pinch of salt

Directions:
Directions:
In a food processor finely mince the garlic & pine nuts. Add Parmesan cheese and salt, then give a quick pulse. Then add olive oil and basil leaves, pulsing until well mixed. Your Pesto is ready to go or keep in the fridge for about a week.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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