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    Basil Grilled Chicken View Edit
    Basil Pesto View Edit

    Servings: Not specified

    Directions

    Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste. Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.

    Ingredients
    • 2nd recipe:
    • Place all ingredients into a food processor. Mix until smooth (scrape
    • down sides if necessary).1/4 cup pine nuts
    • 1 clove garlic
    • 3 cups fresh basil leaves, loosely packed
    • 1/4 cup grated Parmesan
    • 1 tablespoon lemon juice
    • 1/4 cup olive oil
    • Salt and pepper
    • 2nd recipe:
    • 3 garlic cloves
    • 3/4 cups grated parmesan cheese
    • 1/4 cup olive oil
    • 2 1/2 to 3 cups fresh basil leaves (wash and pat dry)
    • 1/4 cup pine nuts
    • 1 tablespoon salt

    Parsed from recipe text (no separate ingredient records).

    Comments

    Yield: 3/4 cup

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