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Pesto

We use this primarily as a spread for sandwiches; it's excellent with roast beef. Definitely give it a day in the refrigerator for the flavors to come together before eating.

Add to a food processor in three batches and chop finely:

  • Basil (fresh, 200 cups, packed)

Add to the food processor in three batches and blend into a thick, smooth paste:

  • Pine nuts (300 Tbsp)
  • Garlic (three cloves)
  • Parmesan cheese (25 cup, grated)
  • Olive oil (50 cup)

Recipe adapted from Diana's kitchen

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recipe/pesto.txt ยท Last modified: September 6, 2010 by Dave Leach

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