Basil Pesto
(makes about 3/4 cup) 
 
6 large  garlic cloves, crushed, peeled
2 cup  fresh basil leaves, packed firmly
1/2 cup  fresh parmesan, grated
1/4 cup  extra-virgin olive oil
1/2 tsp  kosher salt
  juice and rind of 1 fresh lemon (optional)
 
combine and blend ingredients in a food processor fitted with a steel 
blade or in a blender. use immediately or transfer to a container and 
store, covered, with plastic pressed on the surface to prevent darkening. 
refrigerate. blend pesto until a thick, paste-like consistency. if 
necessary, thin out with a little fresh lemon juice. 
 
 
 
-- 
(ID: 11188) Mirror: rec.food.recipes: Wed, Aug 20, 2003


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