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Basil Pesto
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1 c. | grated parmesan or peccorino romano, (you may want to add salt if you use parmesan) |
1/3-1/2 c. | pine nuts |
12-18 leaves | fresh basil |
1 clove | crushed garlic |
15 grinds black pepper
Enough olive oil for ingredients to blend well in blender (about 1/3 c.)
Put all ingredients in blender. Blend until basil leaves are chopped small and the texture of the mixture is fairly uniform.
Good served on cooled noodles, warm or cold.
Recipe uploaded with Shop'NCook for iPhone.
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