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“This is easy to make, freezes well and adds a nice kick to almost any savory dish. Recipe is from Rachael Ray. You can mix this pesto with sour cream for a dip. Brush it onto grilled meats. Spread onto pizza crust. Beat into eggs before cooking. Or stir into vegetable soups.”
READY IN:
15mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a food processor, finely chop the basil and garlic.
  2. Add the parmesan and pine nuts and pulse into a coarse paste.
  3. With the machine on, slowly add the olive oil until incorporated.
  4. Season with salt and pepper.
  5. This can be refrigerated in an airtight container for up to 1 week.

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