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Simple Garlic and Basil Pesto
October 12, 2007

This is perfect. I've already made 8 batches! The chili powder is such a great addition, adding zip but no noticeable flavor. (try adding a few dashes to a tiny spoonful if you're reticent; you'll see!) Less oil has worked fine as well, as well as fewer pine nuts when I was short. I haven't yet, however, used the Brazil nuts. ***TIP: I have heard that pesto should not be frozen with the cheese in it; it makes one of the ingredients rancid. Freeze and add cheese later.***

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