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Pesto

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Source: Everyday Food, September 2005
Total Time Prep Yield

Ingredients

Directions

Variations

Martha made this recipe for pesto as a delicious addition to a prosciutto and pesto panini. She used 1/3 cup pine nuts -- toasting them for 5 to 8 minutes -- and added a pinch of red-pepper flakes while processing.

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Reviews

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How would you rate this recipe?
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  • MS10725324
    7 JUL, 2018
    Perfect! I used walnuts--since pine nuts have become so pricey it's hard to find fresh ones in my area and the walnuts blend just as well with the basil. I think this recipe can work with other herbs, too. I've used cilantro with pecans in the past, so plug them into this recipe and maybe sub manchego for the parmesan
    Reply
  • MS12326904
    26 AUG, 2017
    Absolutely the BEST! Ingredient proportions right on the mark. I've been using other recipes, and finally tried this one, and I am so happy I did. Followed the recipe exactly. Made three batches, two to freeze, one to use for lunch. Great time to make it. Beautiful basil in the farmers markets.
    Reply
  • jujubee74
    20 JAN, 2012
    My first time making a pesto. It turned out great! I only had raw marcona almonds on hand so used those as I felt they tasted similar to pine nuts. I'm excited to eat this tonight!
    Reply
  • sugarcookie00
    19 DEC, 2010
    Easy and very tasty!
    Reply
  • wishiwascookin
    25 AUG, 2008
    Great, simple, flavorful pesto. Thanks Martha!
    Reply

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