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Nannini Pesto

Ingredients: A handful of pine nuts, about 1/2  to 3/4 cup good olive oil, lots of fresh basil, juice from one lemon, a large handful of freshly grated Parmesan cheese, small handful of shredded mozzarella cheese, about 3 cloves garlic depending on your taste, black pepper, dash of salt.

Preparation: Throw everything in a blender or food processor. There is no exact ratio of ingredients for this recipe, as each batch is made according to the chef’s taste. For example, some people are intolerant to too much garlic, so to tone the garlic down, you would add more pine nuts and cheese to neutralize the garlicky taste. Only use enough olive oil to create a smooth, creamy texture; too much olive oil will result in an oily pesto that separates easily. You MUST use fresh basil, there is no substitute. And use LOTS of it. The color of your pesto should be a brilliant, bright green. Once you have created the perfect pesto that suits your particular taste, put it in the fridge for at least 30 mins so that all of the flavors can meld together.

Usages: As a dip for crostini, crackers, pitas, whatever; as a delicious sauce for pasta; as a spread for sandwiches.

 

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