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    Pesto Sauce

    Pesto sauce sounds exotic--or at least it did when I first learned to make it. Back 20 years ago, it was fairly unknown to most of us. I learned to make it because of our wonderful crops in the summer. Basil is easy to grow.


    List of Ingredients


    • 2 cloves garlic (or more to taste)
    • 2-3 cups fresh basil, packed
    • 1/4 cup fresh parsley, if available
    • 3 tablespoons pine nuts or walnuts
    • pepper to taste
    • 1/4 cup olive oil (or more)
    • 1/2 cup Parmesan (fat-free is OK)


    Instructions


    1. Process garlic in food processor until coarse. Add pine nuts and then add parsley, basil, and a little pepper. Process until well-chopped. Drizzle olive oil through chute. Add Parmesan.


    Final Comments


    This keeps about a week in the refrigerator and several months in the freezer.

    Use with Chicken Pesto in my poultry section. This is especially good over cooked pasta. I love it with cheese-stuffed tortellini.

    See also Pesto Tortillas in Appetizers.

 

 

 


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