Pesto Mexicana


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

3 cups of basil leaves
1/2 cup olive oil
2small garlic cloves
1/2cup cheese (parmigiano-reggiano)grated.
1/4cup pine nuts


Pulse basil,olive oil,pine nuts,and grated cheese till finely chopped.


Sprinkle in 1/2tsp sea salt,


1/4tsp fresh ground pepper,and process till smooth.


store in refrigerator for 1 week or freeze for 3 months.


Pairs Well With


Notes

We have a co-op where the local women grow organic vegetables and at this moment we have tons of beautiful basil.

A dash of local for every season
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