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Pesto Presto

Pesto Presto recipe
photo by:kraft
It was pretty ordinary tasting until I added a half jar of banana peppers. Then, fantastic! It did take me an hour to pick the leaves, but I don't count that as recipe time.
posted by
Tom0223_2000
on 9/2/2012
time
prep:
15 min
total:
10 min
servings
total:
5 servings, about 1/4 cup each
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posted:
9/2/2012
It was pretty ordinary tasting until I added a half jar of banana peppers. Then, fantastic! It did take me an hour to pick the leaves, but I don't count that as recipe time.
posted:
9/23/2011
where did they get the loose basil leaves? including tearing the leaves off the plants, this took 2.5 hours, not 10 minutes. too much effort for the result.
posted:
7/19/2011
The quickie version. i give it four stars cuz of the ease! Very quick staple for summer drop-ins! And save yourself a couple more steps in the freezing process: fill quart ziplocs, press pesto flat, zip n freeze. Then just break chunks off as needed for tossing with pasta, dropping into soup, stir fries, whatever! No fiddling around with ice cube trays necessary.
posted:
2/20/2009
My son loves pesto with pasta so this receipe was a hit. It is also very good mixed with sour cream for a dip.
posted:
11/2/2008
Pesto can be hard to find in an affordable and large container so this is absolutely perfect! Tastes great and I love the fact that I can keep it at the ready by storing it as cubes in the freezer.
posted:
7/29/2008
This was great! I will make this all the time to have on hand!
posted:
10/2/2007
very nice. I would only add some garlic and some sundried tomato
posted:
12/27/2006
This is a huge hit with my family. We toss it with buttered noodles(wide).
posted:
8/16/2006
It so simple and delicious
posted:
9/17/2005
It's so easy! I have a cuisinart and it chopped everything and mixed it up very well! I did add 1/2 c toasted pine nuts, 1 clove garlic, and 1/4 c parsley, plus salt and pepper to taste. I love Italian dressing so the vinegar taste is new and different in this pesto compared to others I've made with Extra Virgin Olive Oil. I doubled this recipe and ended up with 1 1/2 ice cube trays of pesto.
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