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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:
7/31/2005
This is very good. It was so simple to make. I added this to pasta with grilled chicken. Delicious!
posted:
9/10/2004
Loved the left-overs! I mixed it with pasta and a little olive oil--family loved it!
posted:
9/8/2004
tastes great and is a wonderful way to use all the basil I have growing. Loved the tip for freezing in ice cube trays - which I have done - and plan on using it all year.
posted:
9/2/2004
It sounds, and looks like an excellent topping to any pasta!
posted:
8/25/2004
Italian dressing gives the basil too much of a vinegar taste. Use plain virgin olive oil and pinoli nutts for flavor; oh yes and a couple of crushed garlic, to add zing add some red pepper flakes or half a jalapeno. This will add flavor and provide real taste. add kosher salt , grated lemon and or walnuts also. That the way real Italians make pesto!!!
posted:
8/12/2004
THE BEST, THE BEST, THE BEST!
posted:
8/10/2004
I've made this 3 times and it just keeps getting better. Try serving over penne pasta with a clove of crushed garlic and fresh black pepper. Stir in some halved cherry tomatoes and grilled chicken. Delicious!
posted:
8/7/2004
little bit of a hard time chopping basil, I probably do not have correct knife or tool
posted:
7/7/2004
Great way to preserve your summer basil. I have made 3 batches of this pesto this summer. It is great on pasta, dipping sauce for bread when mixed with olive oil, or on French bread. So handy to freeze in ice cube trays.
posted:
6/22/2004
I made this recipe last week. I only had lemon italian dressing and feta on hand, so I used that. It came out great.....our friends were asking for more! Easy, seemingly gourmet and tasty, too!
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