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Toomay125: Basil Pesto

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* Exported from MasterCook Mac *

 

Basil Pesto

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 4 Preparation Time :0:00

Categories : Condiment

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups fresh basil leaves (firmly packed)

1/3 cup olive oil

1/4 cup pine nuts

6 cloves garlic

3/4 cup Parmesan cheese -- grated

 

Wash the basil, discard the stems, and spin dry. In a food processor or

blender, puree basil with 1/4 cup of the olive oil, the pine nuts,

garlic, and Parmesan until thick and homogeneous. With the machine

running, add the remaining olive oil in a thin stream to form a smooth

paste.

 

Yield: 1 cup

 

Recommended companion dishes:

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 33

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 273 Calories; 26g Fat (84%

calories from fat); 8g Protein; 3g Carbohydrate; 12mg Cholesterol; 280mg

Sodium

 

NOTES : If you are harvesting basil from the garden at season's end, a

few simple tips will facilitate cleaning the leaves. Use your clippers

to snip off the main stems near the base of the plant, rather than

pulling the plants up by the roots. Put a spray attachment on your hose

and wash down the harvested branches of basil before brining them into

the kitchen.

 

_____

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