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Pesto
by Debbie Friedman

Pesto itself can be made many different ways. This is a classic recipe from one of my favorite cookbooks, Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff.

3 cups loosely packed fresh basil leaves
½ cup chopped fresh parsley
3 large cloves garlic (more if you love it)
½ cup pine nuts or pecan meats
1 cup freshly grated Parmesan or Asiago cheese (use fresh cheese)
1 teaspoon fresh oregano or ½ teaspoon dried
½ teaspoon freshly ground pepper (or to taste)
½ to 2/3 cup fruity olive oil
Salt to taste
directions
Combine all the ingredients in a food processor or blender, adding enough oil to make a thick, smooth sauce. Add salt to taste. Makes about 2 cups.

suggestions
Click here for a great Deviled Egg recipe using this Pesto.