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Homemade Pesto

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“This keeps in the fridhe for a week, cover with a thin layer of olive oil for freshness. It can also be frozen. For a vegetarian pesto use the Castelli cheese otherwise use the grana padano”
READY IN:
10mins
YIELD:
300 ml
UNITS:
US

Ingredients Nutrition

Directions

  1. Place everything except oil in a blender or processor and blend until coarley chopped.
  2. with machine running steady pour in the oil and season if desired.

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