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Sheila Falke Gordon
Fresh pesto of basil
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Ingredients
Directions
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Finely chop the garlic.
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Grate the Parmesan cheese.
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Put the basil (with stalks) and the garlic, pine nuts and Parmesan cheese in the blender and add a little less than half the olive oil, some salt and freshly ground pepper.
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Or use a high bowl and a hand blender.
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Puree everything into a free-flowing sauce.
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Gradually add the rest of the olive oil until it becomes a smooth sauce.
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Nice by spaghetti, on crostini and dripped over carpaccio, meats and salads.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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