by Annette Enderlin
Recipe for Basil Pesto
1 cup lightly packed fresh basil leaves
2-3 cloves garlic finely chopped
1/4 cup grated Parmesan cheese
2 teaspoon walnuts
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
Combine all ingredients in food processor. Whirl until blended, leaving coarse.
Make this recipe in summer when basil is abundant. Freeze it to use throughout the winter.
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