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Friday, April 24, 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: Annelle Williams
  • 3 to 4 cups fresh basil leaves
  • 2 or 3 garlic cloves, roughly chopped
  • 1/2 cup lightly toasted pine nuts
  • 1 cup shredded Parmesan cheese
  • Salt and pepper to taste
  • Zest of one lemon, optional
  • Juice of one-half lemon, optional
  • 1/3 to 1/2 cup extra virgin olive oil
Put the basil leaves, chopped garlic, pine nuts, Parmesan cheese, lemon zest and lemon juice to the food processor. Pulse blend until mixed. With processor running, add olive oil until thick sauce is formed. Add salt and pepper to taste.
Pesto keeps in the refrigerator for several weeks. Top with olive oil each time you use a little before returning to refrigerator. It may be frozen for several months.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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