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Home Grown Pesto


"Pesto using basil from my garden. I used lemon juice concentrate, as that's what was in the fridge. Lemon juice brightens the flavor. Taste before adding salt and pepper. Some cheeses are saltier than others."
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10 m servings 284 cals
Original recipe yields 8 servings (1 cup)

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  • Prep

  • Ready In

  1. Pour olive oil into the bottom of the blender. Sprinkle cheese over the oil. Add, in order, the pine nuts, garlic, lemon juice, and basil. Blend until smooth. Season with salt and pepper; blend to incorporate.

Nutrition Facts

Per Serving: 284 calories; 28.2 g fat; 2.2 g carbohydrates; 6.3 g protein; 9 mg cholesterol; 154 mg sodium. Full nutrition

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Read all reviews 4
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I thought my attempt was too salty. Less cheese next time.

Delicious for my first pesto attempt. I roasted the garlic and pine nuts before adding. Yum!

I loved this! Perfect as written. Thank you.

Very tasty!paired this with zebra farfalle and it was gorgeous. Sort of looked like a WICKED themed dish.