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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Pesto

(adapted from Epicurious Classic Pesto • Bon Apétit, August 2004)

4 cups fresh basil leaves
1/2 cup olive oil
1/3 cup walnuts or pine nuts
2 cloves garlic

1/2 cup freshly grated parmesan cheese
1 t. kosher salt

Combine first 4 ingredients in cuisinart until paste forms. Scrape down sides, blend in cheese and salt. Taste and add extra cheese and nuts because it’s yummy.

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