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Pesto from Isobel

Pesto from Isobel

1 Hr(s)
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1 serving
Original recipe yields 1 serving
2 cups firmly packed fresh basil leaves, trimmed
1 cup freshly grated parmesan cheese
1/2 tsp salt
Small handful coarsely cracked black pepper
1 large clove garlic
1/2 cup olive oil
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Let's Make It
1
Place everything but oil into food processor. Pulse until smooth then add oil through top slowly.
2
Scrape into a small attractive glass jar with a tight fitting lid. Or use one-cup size plastic container.
3
Use within a week or freeze. Toss with a pound of boiled capellini or to taste.
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