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Classic Pesto

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“This is a recipe I got from a newspaper a couple of years ago. Its very versatile you can try using cilantro, mint or marjoram with the basil. Great on pizza, pasta, bruschetta, stirred into scrambled eggs or frittatas. Freezes well in ice cube trays.”
READY IN:
10mins
YIELD:
1 cup
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine and whirl basil, parsley, pine nuts and garlic in a food processor until chopped.
  2. Add cheese gradually pour in oil processing until smooth.
  3. Add salt and pepper to taste.
  4. Transfer to a small bowl and cover in plastic wrap, pressing the wrap on to the surface to prevent browning.
  5. Use within a week or freeze.

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