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From CSA Farmers Market
<p>This is the most basic basil pesto, made with blanched basil and not too much olive oil.</p>Source: "John Ash: Cooking One on One" (Entered by Pat Whetham)
Serves: Makes 1 cup of pesto
3 cups basil leaves, packed
2 TBS poached or toasted garlic
3 TBS toasted, chopped pine nuts or almonds
1/3 cup Extra Virgin Olive Oil
1/3 cup freshly grated Parmesan or Asiago chees
to taste salt & freshly ground pepper
Step by Step Instructions
- Blanch basil by dropping the leaves into a pot of boiling water for 5 - 10 seconds. Immediately drain and plunge into a bowl of ice water to stop the cooking and set the bright green color.
- Drain basil and squeeze as much water from it as you can. Chop the basil coarsely and place in a food processor or blender.
- Add garlic, nuts and olive oil and Puree until smooth. Transfer to a bowl and stir in the cheese. Season to taste with salt and pepper.
- Store covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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