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Pesto
Reviews:
September 16, 2006

This is it! Real, authentic pesto. I made several batches this morning with our fresh garden basil and my son was in pesto heaven! If you are making and freezing one-cup batches as I am, then cover the top of each container with a thin layer of olive oil. Basil tends to turn brown when exposed to air. When you thaw the container, the basil won't turn color. Use the best Extra Virgin Olive Oil you can afford! Thanks for the great recipe!

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