3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts (other nuts can be substituted)
dash of salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese, grated
In a food processor or blender, add garlic, basil leaves, pine nuts and salt & pepper. While the processor is running, slowly drizzle in olive oil until ingredients are pureed. You may need to stop the processor and srape down the sides with a rubber spatula to get every thing mixed together. Noww add Parmesan cheese to the rest of mixture. If pesto is too thick, add a tablespoon of water.
Cover and refrigerate until ready to use. Freezes well, too.

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Fuquay Mineral Spring Inn & Garden Bed and Breakfast
333 South Main Street - Fuquay-Varina, North Carolina (NC) 27526
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