2 cup fresh basil leaves
4 cloves garlic -- chopped
1/2 cup pine nuts
1 cup x-virgin olive oil
1 cup imported parmesan reggiano
1 cheese -- grated
1/4 cup pecorino romano cheese --
1 grated
1/4 tsp salt
1 freshly ground black pepper
1 to taste
A Recipe for
Ann's Pesto
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Herb Tip |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
This Recipe for Ann's Pesto is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
The belly rules the mind. |
| Spanish Proverb |
This is a recipe for Ann's Pesto from the recipe cookbook of Recipes-to-go (Ethnic)
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1. Process the basil, garlic, and pine nuts in a food processor until
finely chopped. 2. With the machine running, pour the oil in a thin,
steady stream. 3. Add the cheese, salt and ground pepper to taste.
Process briefly to combine. Yield: 2 cups prepared pesto. (I make
this in 2-cup batches & freeze in 1/2 pt. canning jars for the
winter. Use on pasta, vegetables, baked potatoes... MJ)
Recipe By : Ann from P*
From:
Serves: 1
Ann's Pesto Recipe brought to you by Recipes To-Go