PESTO FOR FREEZING

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PESTO FOR FREEZING image

Number Of Ingredients 8

Indian Summer Pesto for Freezing
10 cups basil leaves, packed
1 1/2 cups good extra-virgin olive oil
1 cup toasted pine nuts
1 cup freshly-grated Parmigiano Reggiano
5 to 6 large garlic cloves
Salt, to taste
Freshly ground pepper, to taste

Steps:

  • Into the food processor, add first five ingredients and pulse until a coarse puree forms. Season to taste with salt and pepper.

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