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Home Grown Recipes
Sweet Basil Pesto
Yummy - Why say anymore?
1 cup fresh basil leaves washed and tightly packed
2 cloves garlic (crushed)
1/2 cup toasted pine nuts or walnuts
( you can toast them in a pan in the oven - bake 10 minutes at 400 degrees but watch them carefully, you can burn them before you know it)
1/4 teaspoon ground pepper
1/4 cup olive oil
1 Cup grated Parmesan or Romano cheese
Bake pinenuts/walnuts at 400 degrees for approximately 10 minutes, watch carefully they go from done to burnt in the blink of an eye.

Next combine basil, garlic, pinenuts/walnuts, pepper and olive oil in a blender. Blend ingredients together at a high speed until smooth, then put the paste in a bowl.

Finally mix in the cheese. Now it's ready to fold into your favorite pasta. I use about 1/2 cup of pesto per pound of cooked pasta. What you don't use, you can freeze. What a great use for all that extra basil!

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