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“I grow basil in my earth-box every year and it grows so big that I am able to make this delicious pesto 3 or 4 times then I freeze it and have it all winter.”
READY IN:
15mins
SERVES:
16
YIELD:
1 Cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  3. Makes 1 cup.
  4. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

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