Pesto
April Burton
1 1/2 oz. Fresh basil
3 garlic cloves minced
1/4 cup pinenuts(opt.)
1 1/2 Parmasan Cheese
3/4 cup Extra Virgin Olive Oil (EVOO)
Take leaves off of basil place into a blender add garlic, pinenuts and cheese blend together. Slowly add olive oil. Serve over hot or cold pasta.
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