PESTO

1/3 cup pine nuts or walnuts
1/2 cup parsley
1/2 cup to 1 cup basil (to taste)
1/2 cup olive oil
1/2 cup parmesan cheese
2 garlic cloves, pressed or minced
1/2 t. salt

Blend together in blender.

(from Quick Vegetarian Pleasures, by Jeanne Lemlin)


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