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Perfect Pesto

About the Recipe

The key to great-tasting pesto is to use the freshest ingredients possible. You can substitute pine nuts for walnuts, but if you can get past the outrageous price of pine nuts, I personally think they taste much nicer. And don't forget, along with all that super-nutrition, comes a super-amount of calories. So try not to eat the whole dish at once!


4 cups fresh basil leaves

1/2 cup pine nuts or walnuts 

1/2 cup fresh Parmesan cheese, grated

1/2 cup olive oil

salt and pepper to taste


1) Add the pine nuts to a dry skillet and "roast" for a couple of minutes. Flip with a rubber spatula to keep from burning. Remove pine nuts from the heat and let cool. 

2) Add all the ingredients (except for the olive oil) into a food processor.

3) Puree until nice and smooth. Then, with the machine still running, slowly pour in the olive oil and blend well.

Hey presto - pesto!

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