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Basil Pesto & Pasta

Adapted from “Joy of Cooking” by Deborah Cadigan
My favorite way to use this is on a mix of colored veggie spiral pasta with cherry tomatoes. With the addition of some chicken strips, it’s a complete entrée. Enjoy!
1 ½ cup fresh basil leaves
2 cloves garlic
¼ cup NOW Real Food® Pine Nuts*
3/4 cup parmesan cheese
3/4 cup Ellyndale Organics™ Extra Virgin Olive Oil
  1. Put the first three ingredients in food processor until pureed, then add parmesan cheese until thick.
  2. Add olive oil until consistency of creamed butter.
  3. Put in glass jar and cover with a thin film of oil to stop the beautiful green color from turning brown. Will keep in refrigerator for a few weeks or can be frozen until needed.
Note: All ingredients can be slightly adjusted to taste, like more or less garlic, and also you can use up to ½ cup parsley for each cup of basil used or use some romano or asiago cheeses, as well.
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