Basil pesto

6 servings Prep: 15 mins, Cooking: 0
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Nothing beats spoonfuls of fresh homemade pesto.

By Food24 September 29 2010
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Ingredients (7)

500 ml fresh basil
2 - 3 garlic — cloves
65 ml macadamia nuts — or pine nuts
180 ml olive oil — extra virgin
salt and freshly ground black pepper — to taste
125 ml parmesan cheese — grated
lemon juice
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the basil, garlic, nuts and ¾ of the oil in the processor and process
until finely chopped.
Season to taste.
Add the remaining oil while
pulsing until incorporated.
Transfer the pesto to a mixing bowl and stir
in the cheese.

If you
have a lot of basil and love pesto, freeze it in small containers. In
this case, omit the cheese but add a few drops of lemon juice. And use
only half the oil. After you’ve spooned the mixture into containers,
pour the remaining oil on top. It will freeze for three months. Defrost
slowly in the fridge or on the counter, not in the microwave! Stir the
grated cheese into the mixture just before serving.

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