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Basil Pesto

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“This recipe calls for blanching the basil before adding the usual pesto ingredients. It will keep several days refrigerated and can be frozen. Cook time is cool time.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put basil inside a colander or sieve and then put the sieve and basil into a large pot of boiling water; blanch for 15 seconds; remove sieve and basil and put into an ice bath; cool; drain.
  2. Squeeze basil dry with hands; chop roughly and put in blender with remaining ingredients except cheese; blend 30 seconds to color oil; add cheese and pulse to blend.

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