Recipe Basil Pesto

File:Løvstikkepesto med græskarkerner (5244045893).jpg

Recipe Basil Pesto from Community Gardeners’ Cookbook p. 308

1/2 cup pine nuts

4 to 6 cloves garlic, to taste

4 cups shredded fresh basil leaves

1 cup oilve oil

1/2 cup freshly grated Parmesan cheese

1/2 cup freshly grated Romano cheese

salt

Blend the first four ingredients in a food processor as finely as possible.  Transfer the mixture to a medium boil and stir in the cheeses.  Add salt to taste.

Stores in the refrigerator for up to 3 days.

If you freeze this, do not add the cheese until time to serve.

Note from the author of Community Gardeners’ Cookbook:  “For the pesto, I use only the leaves.  I save the stalks, which I hang upside down to dry then throw them in the fireplace fire in winter for a nice aroma.” p. 308

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About jackikellum

Jacki Kellum is a Fine Artist, a Designer, and also a writer. For one of her graduate programs, she wrote her thesis on William Blake. Like Blake, much of Kellum's work is about childhood and lost innocence. Also like Blake, Kellum strives to both write and illustrate her work. .
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