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Adapted from the American Botanical Council e-newsletter
This recipe makes a large batch of pesto that will be enough for approximately 2 pounds of pasta  
Serves 12-16
2 cups of basil - tightly packed
4 large cloves or 1-3 Tablespoons of garlic
1 cup of NOW Real Food® Pine Nuts*
2/3 cup of grated Parmesan cheese
2/3 cup of Ellyndale Organics™ Extra Virgin Olive Oil*
1/4 - 1/2 teaspoon of salt
Ground pepper to taste
  1. Place all ingredients in a food processor and puree.
  2. Scrape the sides and puree again.
  3. This can be frozen for future use in containers or bags.

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