PESTO MEXICANA

 

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Ingredients

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

Directions

  • 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.

Notes

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

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