"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 Mangia with the Buriani's, 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:  
Lance Buriani

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups fresh basil leaves
2 garlic cloves
1/2 Cup Parmesan cheese, fresh
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 Cup olive oil
1/3 Cup pine nuts (Optional I donít use)

Directions:
Directions:
Add the fresh basil leaves, garlic, (if using pine nuts), salt, and pepper to the bowl of your food processor or blender. Pulse 5 times until a coarse mixture forms.
Turn the food processor or blender on low and slowly add the olive oil in a steady stream until the pesto is thoroughly pureed. Add the Parmesan and pulse for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

 

 

 

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