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Pesto

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Ingredients
  • 2 cups firmly packed fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 cup freshly grated parmesan
  • 1/4 cup pinenuts, toasted (walnuts may be substituted)
Instructions

Place the basil, oil, garlic and salt in a food processor and process until the basil is finely chopped, scraping down sides as necessary. Add the cheese and pinenuts and process in on/off bursts until the cheese is well distributed and the pinenuts are coarsely chopped. Pack into small jars, topping with a little extra olive oil, and freeze. Alternatively, place in tablespoonfuls on a wax-paper-lined cookie sheet in the freezer. Once frozen, store the pesto mounds in a plastic bag and return to the freezer. Makes about 1-3/4 cups. The pesto also goes into soups and stews and on bread. When thawed, you can keep it in the fridge for several weeks, provided you keep the top well covered with fresh oil.

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