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Prep 10min
Total10min
Ingredients5
Servings10
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Ingredients
2
cups firmly packed fresh basil leaves
3/4
cup grated Parmesan cheese
1/4
cup pine nuts
1/2
cup olive or vegetable oil
3
cloves garlic
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Steps
1
In blender or food processor, place all ingredients. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
2
Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).
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Substitute 1 1/2 cups firmly packed fresh cilantro and 1/2 cup firmly packed fresh parsley for the basil.
Use food processor. Omit basil. Decrease oil to 1/3 cup; add 1/2 cup oil-packed sun-dried tomatoes (undrained).
Substitute 2 cups firmly packed fresh spinach and 1/2 cup firmly packed fresh basil leaves or 1/4 cup dried basil leaves for the fresh basil.
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