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Thursday, July 17, 2008 

Homemade Pesto

3 cups fresh chopped basil
1 cup Extra Virgin Olive Oil
1 cup finely grated Romano (or parmegan) cheese
1 cup (total) of any combination of lightly toasted nuts: pine nuts, brazil nuts, walnuts or pecans
2 tbsp finely minced garlic (about 4 med. cloves)
1 tbsp lemon juice
1/2 tsp chili powder

Combine all ingredients in blender and blend until smooth. Transfer to tighly sealed container (i.e., Tupperware or jar) and keep refrigerated for up to 4 months.

Can be add to pastas or dipping sauces. Can be smeared onto tenderized chicken, pork or fish and then rolled up and baked.

We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)



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