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<span style="font-size:large;"><span style="font-family:Arial;"><b><span style="font-size:large;"><span style="font-family:Arial;"><b>Grizzly's friend Colleen’s Pesto</b></span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">2 cups fresh basil, washed and patted dry</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">4 good size garlic cloves, peeled, and chopped. What the heck, make it 5 if you like garlic.</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 cup shredded walnuts (yes... instead of pine nuts. Less expensive, just as good - but make sure that they aren't rancid!)</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 cup olive oil</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">1 cup fresh grated Parmesan</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">¼ cup fresh grated Romano</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-size:large;"><span style="font-family:Arial;">Salt and pepper to taste</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">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.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">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.</span></span><br><br><span style="font-size:large;"><span style="font-family:Arial;">It goes without saying that a nice white wine, or better yet a good Belgian beer would be a treat too.</span></span><br><br><br></b></span></span>
 
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