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Pesto Recipe

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

Joni Jones Fader
Added: Sunday, November 6, 2005


2 cups fresh basil leaves tightly packed
1 tsp. salt
1/2 tsp pepper (freshly ground preferred)
1-2 tsp. finely chopped garlic
2 Tablespoons finely chopped pine nuts or
1 to l 1/2 cups olive oil
1/2 cup freshly grated Parmesan cheese

Put all ingredients in food processor or
blender. I start with one cup of olive oil and
add more if needed.
Blend at high speed until smooth. Scrape
sides with rubber spatula. The sauce should
be thin enough to run off the spatula easity. If
too thick, blend in as much as 1/2 cup more
of olive oil. Transfer the sauce to a bowl and
stir in the grated cheese. The pesto can be
thinned further by adding to it 1 or 2
tablespoons of the hot spaghetti water before
mixing it with the pasta .

Number Of Servings:
Number Of Servings:
l l/2 to 2 cups
Personal Notes:
Personal Notes:
I put 2 - 3 cloves of garlic and whole pine nuts
in the food processor. I also put the cheese in
with the rest of the ingredients. I have used 3
to 4 walnut halves in place of pine nuts also.




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