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Easy Pesto - Recipe

Summer is coming to a close, but we're sharing an easy Pesto recipe so you can use up the last of your basil from the garden (or grocery store!).  Pesto has only a few ingredients, but some of them can be expensive.  Pine nuts are one traditional ingredient for Pesto, but we've substituted a few walnuts in place of so many pine nuts - I promise you won't be able to tell a difference!

Easy Pesto
Prep Time: 20 minutes
Ingredients:  2 c. fresh Basil, 1/4 c. pine nuts, 1/8 c. walnuts, 1/4 tsp pepper, 3/4 tsp kosher salt, 1-2 garlic cloves, 1/2 c. olive oil, 1/2 c. cheese (today I'm using a Publix blend of Parmesan, Asiago, and Romano)
Note: use any of the three cheeses mentioned individually; you can also use only pine nuts or walnuts.
Products used in this post:  Olivewood salt keeper and if you're local to Huntsville, the colorful bowls are available.  There are 4 patterns sold in sets of 2 for $16 - email us for a local invoice:
Pesto Ingredients
  1. Rinse your fresh basil with water and shake.  Pull basil leaves off the large stems, smaller stems can be thrown in. 
  2. Place 2 c. basil, garlic, and nuts in a food processor.  I'm using a 3 c. processor.  It's small and will be packed but can still do the job!  I'm using a single garlic clove because I found the mother of all cloves... use two if they're smaller.
  3. Pulse the processor several times until ingredients are just incorporated.  Add in salt, pepper, and 1/4. c cheese.  Pulse several more times to incorporate these ingredients. 
  4. If you can, drizzle in the olive oil as you pulse.  If your food processor doesn't have an opening, add the oil in three parts, mixing after each addition.
  5. Transfer the pesto to a bowl and add the remaining cheese.  Mix in with a spatula.  I like my pesto with a little cheesy texture, which is why we hand mix in the last portion.  If you'd prefer your pesto to be a smoother consistency, just add all the cheese in the first addition.  Check the flavor and add a sprinkle of salt or pepper if needed.
  6. Enjoy your pesto on fresh bread!  Save any extra pesto by freezing in ice cube trays.  Then throw a cube or two into veggies or cooking meat during your next meal!

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