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Sicilian Pesto

This is one of Dan's specialties. He grows several different types of basil and experiments with them.

Prep
Cook
Serves 4people
Ingredients
1
cup packed fresh basil leaves
3
cloves of garlic peeled and minced
1
cup of pine nuts
1
tbs fresh lemon juice
3
tbs water
1/4
cup grated parmesan cheese
1/2
tsp sea salt
Directions
1.
Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped.
2.
Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency. Transfer to a bowl and stir in the cheese.
3.
Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days.

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