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Basil crops are near harvest. Don’t miss Basil Pesto this season, an easy way to preserve its sharp-sweet flavor.
Other candidates for pesto include oregano, parsley and spinach. Fresh pesto lasts about a week in the refrigerator. It may be frozen. Pesto adds an herbal flavor blast to pasta sauces and is an excellent dressing on tomato slices.
BASIL PESTO
2 cups basil leaves
1/2 cup Italian flat-leaf parsley
3 cloves garlic, minced
1/2 cup olive oil
1 teaspoon balsamic vinegar
2 teaspoons fresh lemon juice
2 tablespoons pine nuts
Rough chop ingredients in a food processor or blender while adding oil. Allow flavors to meld three hours in the refrigerator before using.
Basil crops are near harvest. Don’t miss Basil Pesto this season, an easy way to preserve its sharp-sweet flavor.
Other candidates for pesto include oregano, parsley and spinach. Fresh pesto lasts about a week in the refrigerator. It may be frozen. Pesto adds an herbal flavor blast to pasta sauces and is an excellent dressing on tomato slices.
BASIL PESTO
2 cups basil leaves
1/2 cup Italian flat-leaf parsley
3 cloves garlic, minced
1/2 cup olive oil
1 teaspoon balsamic vinegar
2 teaspoons fresh lemon juice
2 tablespoons pine nuts
Rough chop ingredients in a food processor or blender while adding oil. Allow flavors to meld three hours in the refrigerator before using.
