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    Basil Pesto

    May 26, 2015 by Kyle Leave a Comment

    Basil Pesto

    This basic and classic recipe for pesto is a good idea to have on hand especially when you have all that extra basil. You know, you bought a large container and only needed a few leaves. Well, in minutes you can have a wonderful sauce to add to a plate of pasta and, voilà, you have a meatless easy meal.

    My son, Wes, loves a bit of pesto spread on bread before grilling a panini sandwich. Remember, a little bit goes a long way!

    Make pesto bread instead of garlic bread (well, it really would be garlic bread with a bit of basil added), add to a salad dressing, or toss with steamed or roasted vegetables, or spread on grilled chicken or fish. If you like shrimp, give our Gnocchi with Shrimp, Asparagus, and Pesto a try!  Enjoy!

     

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    Basil Pesto

    Author: Kyle

    Ingredients

    • 1 cup basil leaves
    • 1 Tablespoon water
    • 2 Tablespoons pine nuts,, toasted
    • 2 Tablespoons grated parmesan cheese
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons minced garlic
    • 4 teaspoons extra virgin olive oil
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    Instructions

    • Put the basil, water, pine nuts, cheese, lemon juice and garlic (everything except the oil) into your food processor.
    • Process until smooth, then scrape down sides of bowl.
    • With the food processor running, slowly pour the oil through the food chute, this will emulsify the oil.
    • Process until well blended.

    Notes

    Gr8 Tip:

    • Homemade pesto can be kept in the refrigerator for 5 - 7 days.
    • After making the pesto freeze in ice cube trays and use only the amount as needed. Keep in freezer for 3 - 4 months.
    Tried this recipe?Mention @Great8Friends or tag #gr8food!

     

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