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Recipes

Pesto for Bread

From Bread & Oil: Majorcan Culture's Last Stand

1 cup chopped basil with some parsley
12 blanched almonds or the equivalent ground almonds
2 teaspoons pine nuts
1 clove garlic, crushed
1/2 cup extra-virgin or virgin olive oil
1 cup very finely grated cheese (preferably Asiago and Romano in equal parts, but Parmesan is fine, too)
Few drops lemon juice, optional
Salt, to taste
Yields about 1-1/2 cups.

The name (pesto) comes from the pestle which is used to crush the ingredients in the mortar, but if you're in a hurry, you can put the whole lot through the blender until you get a smooth paste. If not using immediately, seal air-tight and refrigerate.

 

 

 

 

(Updated: 10/27/08 SN)


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