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Basil pesto Recipe

   
 

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     Basil pesto

Category   Sauces
Sub Category   Vegetarian
Servings   15
Preptime   20 min.

Ingredients
2C. Fresh basil leaves, packed
2-3 Large Garlic Cloves
1/4 C. Pine Nuts-can be or lightly toasted
1/4 C. Best-quality grated Parmesan cheese
1/3 C. Plus 1 t. Extra-virgin olive oil, or more to taste
Dash salt to taste
 

Instructions
RINSE BASIL WELL. REMOVE THE LEAVES FROM THE STEMS, AND PLACE IN A SALAD SPINNER. DRY WELL AND SET ASIDE.
PEEL GARLIC CLOVES, AND DROP THROUGH THE FEED TUBE OF A FOOD PROCESSOR(or blender) ONTO A MOVING BLADE TO FINELY CHOP. ADD THE BASIL LEAVES AND PINE NUTS TO THE PROCESSOR BOWL, AND PULSE THE MOTOR JUST UNTIL COARSELY CHOPPED. SCRAPE DOWN THE SIDES OF THE BOWL. ADD THE CHEESE TO THE BOWL
WITH THE MOTOR RUNNING, POUR 1/3 C. OIL THROUGH THE PROCESSOR FEEDING TUBE AND PROCESS UNTIL THE OIL IS INCORPORATED AND THE PESTO IS THE CONSISTENCY OF COOKED OATMEAL. SEASON WITH SALT TO TASTE. THE CONSISTENCY IS GOOD FOR ADDING TO PASTA SAUCES AND SOUPS.
KEEPS FOR 1WEEK IN THE REFRIGERATOR OR FROZEN UP TO 6 MONTHS. I LIKE TO LIGHTLY SPRAY ICE CUBE TRAYS WITH COOKING-OIL SPRAY AND DIVIDE THE PESTO UP EVENLY, THEN COVER TIGHTLY WITH PLASTIC WRAP. APPROXIMATE VALUES PER TABLESPOON- 90 calories(90% from fat), 9g. Fat(1 saturated), 1.5 mg. cholesterol, 1.5 g. Protein, 1 g. Carbohydrates, trace dietary fiber, 54 mg. sodium.


Originally Submitted
3/19/2013





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