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Pesto

by

Yield: about 2 cups

Ingredients:

  • 3 to 4 cups fresh basil leaves
  • 1/4 cup pine nuts or walnuts
  • 4 to 6 cloves garlic, peeled
  • 1/4 cup Parmesan or Romano cheese
  • 1/2 cup olive oil
  • salt to taste

Instructions:

Combine the basil, nuts, garlic, and cheese in a food processor. Pulse several times, just until the leaves are chopped. With the motor running, add the olive oil in a thin stream. Season with salt to taste.
Updated Thursday, July 25th, 2002
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