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From Stones River Market
<p>Basil pesto is delicious on pasta, pizza, or a dollop in tomato soup. It can be made in season and frozen for the rest of the year.</p>Source: Kathy Ferris (Entered by Kathleen and Ken Ferris)
Serves: 2 to 4
4 cups Basil leaves, washed and packed
1 cup extra virgin olive oil
6 cloves minced garlic
2/3 cup grated parmesan or Romano cheese
1 dash salt and pepper
1 cup pine nuts or walnuts
Step by Step Instructions
- Place all ingredients in a food processor and pulverize into a thick paste. If you wish to freeze for future use, omit cheese until thawed. Freeze in ice cubes or in small margarine tubs. Or cook pasta and serve topped with pesto and fresh tomato chunks. Or make pizza topped with pesto, tomatoes, lightly cooked shrimp and artichoke hearts.
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