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Classic Pesto Recipe

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This recipe for Classic Pesto, by , is from The Secret Ingredient is LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patti Driscoll

Category:
Category:

Ingredients:  
Ingredients:  
3 cloves garlic
2 cups fresh basil leaves
cup pine nuts or walnuts
tsp salt
tsp fresh ground pepper
cup extra virgin olive oil
cup fresh grated parmesan cheese

Directions:
Directions:
In a blender or food processor combine the garlic , basil leaves, nuts, salt, pepper, and half the oil. Puree, slowing adding the remaining oil. Transfer the mixtures to a bowl and add the grated cheese, mixing thoroughly.
Use immediately, or cover with plastic wrap as basil pesto turns brown if exposed to air. If you are going to serve this pesto over pasta, you may need to add a few tablespoons of cooking water to the pesto to make it the right consistency for the pasta. If you are going to freeze it for later use, do not add the cheese--add cheese just before serving.

Kayleen prefers the pesto without cheese. Also very good! If made this way you may add the cheese as a topping just before serving.

One batch is plenty for one pound of pasta. It's also delicious in cold pasta salads, as a marinade for chicken, added to cooked vegetables, and as a dip for bread.

Number Of Servings:
Number Of Servings:
makes approximately 1 1/2 cups, enough for a pound of pasta
Preparation Time:
Preparation Time:
10 min.
Personal Notes:
Personal Notes:
I got this recipe from one of my dearest friends, Patty Forken, who is a fabulous cook. This is my favorite way to use the basil I grow in the garden. I am able to freeze enough for the whole winter! Add crushed red pepper if you like some heat!

 

 

 

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