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Add a photoIf your garden is over flowing with basil, get the Ball freezer jars ready because you just can't make enough of this easy yet robust, flavorful pesto. It makes a terrific sauce and a nice little dip for crudites or crackers.
The recipe yields two Ball 16 oz. Freeze Jars of Pesto. *You’ll want more.
Ingredients
- â 1 cup pine nuts *Toast in the oven at 450 F until they begin to brown.
- â 4 cups, packed fresh basil leaves
- â 2 cloves garlic, crushed
- â 1 cup grated Parmesan cheese
- â 1 cup extra virgin olive oil PLUS 1 TBS
Directions
- Preheat oven to 450 F and spread the pine nuts in a single layer over a baking sheet to toast until brown.
- Puree the nuts, basil and garlic until smooth.
- Add the cheese until smooth.
- Drizzle in the 1 cup of oil and process until smooth and blended.
- Pour into the Ball jars, leaving 1/2 inch of space.
- Drizzle 1 1/2 tsp. of oil on the top of the pesto, seal and freeze.
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Comments
September 7, 2012Joanne thank you for adding to What's Cookin, Fresh basil and healthy Italian cooking is written all over that gorgeous homemade photo! nice one!
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