Pesto time in the Front Range

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Have a ton of basil and have no idea what to do? Your garden is exploding and it means pesto time is here!

Pesto

Yields 1 cup

  • 2+ cups basil leaves
  • 1/2 c pine nuts
  • 2-3 cloves of garlic
  • 1/2 c olive oil
  • 1/2 c shredded hard cheese (pecorino romano or Parmesan)
  • salt and pepper to taste

Toss basil, nuts, and garlic in a food processor and pulse until just combined. Slowly add olive oil in a stream as you continue to blend. Add cheese and blend until combined. Add salt and pepper to taste.

Spread it on toast or mix it in with pasta and enjoy!

Storage: Keep tightly covered in the fridge for a few days or put in plastic baggies or plastic containers in the freezer.

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