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Pesto


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

2 cups fresh basil
1 cup fresh Italian parsley
1/2 cup Parmesan or Romano cheese, grated
1/2 cup pine nuts, toasted
4 garlic cloves, roughtly chopped
1/4 tsp. salt
1/8 tsp. red pepper flakes
1/2 cup olive oil
1 T. lemon juice
2 T. water


combine all ingredients in a food processor or blender. Puree until mixture forms a smooth, thick paste.



I usually make a double or triple recipe when the garden is in full swing and then I can freeze it for later. Just use a container with the amount you would use per serving.


Pairs Well With


Notes

This is a Tyler Florence Recipe

I usually make a double or triple recipe when the garden is in full swing and then I can freeze it for later. Just use a container with the amount you would use per serving.

I just made this tonight. Yumm! Thanks for posting it. Ginger

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