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Basil Pesto |
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INGREDIENTS
4 cups basil leaves, packed
4 large garlic
cloves, chopped
1 cup pine nuts or walnuts
1 cup olive oil, divided
1 cup parmesan, grated
DIRECTIONS
In a food processor, pulse basil leaves, garlic, nuts and 1/2 cup of olive oil until evenly chunky.
Add 1 cup grated parmesan and, with machine running,
stream in an additional 1/2 cup of olive oil.
Measure into freezer bags, press out air, label and freeze flat.
Copyright © 2018 Stefanie Samara Hamblen |
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