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Pesto

 Cameron of LaGrange, Illinois cannot seem to keep her pesto emulsified.



Recipe


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  •  2 Cups fresh Basil
  • 1/3 Cup toasted pine nuts
  • 3 Cloves garlic
  • 1 Lemon squeezed
  • 1/2 Cup olive oil
  • 1/3 Cup parmesean cheese

Procedure: Pulse the fresh basil in a robot coupe with the toasted pine nuts. Add in garlic and lemon juice. Pulse. Slowly add in olive oil while the robot coupe is on and until the pesto has emulsified. Finish with parmesean cheese and pulse.

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