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Pesto

9/19/2013

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I am not a big pesto fan, but I love using it in my seafood pasta dish—and basil is abundant in the summer. I make a batch and freeze whatever is leftover. ​
Print Recipe
Ingredients:

 This recipe makes a generous cup of pesto

2 garlic cloves peeled 

4 cups of basil leaves 

1/2cups of pine nuts roast them if you want a nuttier flavor.

1/2 to 3/4 cup of good olive oil 

1/2 cup of freshly grated parmesan cheese 

1/2 to 1tsp of salt

1tsp of freshly ground pepper
Directions:

Chop the garlic in the food processor until finely minced.

Add the rest of the ingredients and pulse until you reach the consistency you like. I like my pesto chunky.  Season with salt and pepper and add more oil to make it smoother. Use within three days or freeze.
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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  • Home
  • Blog
  • Recipes
    • Appetizers
    • Cakes
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    • Desserts
    • German Food
    • Holiday Cooking
    • Ice Cream
    • Jam
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    • Miscellaneous
    • Party Favorites
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