Pesto
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Ingredients
- 2 garlic cloves, peeled
- 2 c. firmly packed fresh basil leaves (about 2 medium bunches)
- 1/2 c. firmly packed parsley leaves
- 2 T. Pine nuts
- 1/2 c. olive oil
- 1/4 t. black pepper
- 3/4 c. freshly grated Parmesan cheese
Instructions
- With motor running, add the garlic cloves to food processor fitted with the metal blade. Process until pureed. Add the basil and parsley and process until finely chopped. Add the pine nuts and finely chop.
- With the motor running, slowly pour in the olive oil in a fine stream. Add the pepper.
- Just before serving, add the cheese and process until well blended. Taste for seasoning. Refrigerate pesto in a tightly covered container until ready to use.
- Can be prepared up to 1 week ahead through step 2 and refrigerate. Add the cheese just before serving.
- 2 garlic cloves, peeled
- 2 c. firmly packed fresh basil leaves (about 2 medium bunches)
- 1/2 c. firmly packed parsley leaves
- 2 T. Pine nuts
- 1/2 c. olive oil
- 1/4 t. black pepper
- 3/4 c. freshly grated Parmesan cheese
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