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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Marty Gardner
  • 2 cups fresh basil leaves
  • 2 TBS toasted nuts
  • 2 cloves garlic, lightly crushed
  • Pinch of coarse salt
  • 1?2 cup olive oil
  • 1?2 cup grated Parmesan cheese
  • 2 TBS grated Romano pecorino cheese
  • 3 TBS butter, softened to room temperature
In a food processor, blend the basil, nuts, garlic, salt and olive oil until smooth. Remove from processor and beat in the butter and cheese. If not using immediately, freeze in four-ounce containers.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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