Grizzly's Recipe Box: Colleen's Pesto -
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#1 of 1 Old 09-19-2007, 09:27 AM - Thead Starter
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Location: Calgary, Alberta
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Grizzly's friend Colleen’s Pesto

· 2 cups fresh basil, washed and patted dry
· 4 good size garlic cloves, peeled, and chopped. What the heck, make it 5 if you like garlic.
· 1 cup shredded walnuts (yes... instead of pine nuts. Less expensive, just as good - but make sure that they aren't rancid!)
· 1 cup olive oil
· 1 cup fresh grated Parmesan
· ¼ cup fresh grated Romano
· Salt and pepper to taste

Combine the basil, garlic, and nuts in a food processor and chop. Leave the motor running and add the oil in a slow, steady stream. Shut off the motor and add the cheeses, salt, and a liberal amount of pepper. Process briefly. Scrape into a bowl. Cover and refrigerate or freeze. To keep for longer periods cover the top with a thin layer of olive oil.

This is the real deal. Wunnerful stuff with pastas. You can also make a dip out of it by pouring it over some light cream cheese.

It goes without saying that a nice white wine, or better yet a good Belgian beer would be a treat too.

Purveyor of Awesome since 1958.


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